If you’re anything like me, you run in to roadblocks in the kitchen almost every day. What to make, ingredients to have on hand, cooking time, etc. It’s life. We get by. Even if dinner ends up as cereal with milk, there usually aren’t too many disgruntled customers.
If you follow my dinner posts on Instagram, you probably already recognize some of the usual suspects in my kitchen. From throwing in an egg for protein to tossing every vegetable in the pan – dinner can be anything. Play with the flavor. Swap out the veggies. Switch your proteins around. It’s all good.
You also know that I love curry. From a haphazard cabbage curry to a polished palak paneer, curry rocks. When served over Basmati rice, it is perfect. It’s one of those dishes that spring from nowhere on a busy evening. You can take advantage of whatever fresh vegetables you have on hand and it’s quick to prepare. Add in a protein and go to flavortown and you’re there. Your dish has arrived. Dinner is served.
Well it happens that way in my head. A few more steps are thrown in. But like I said above, a great curry can be born from whatever you have lying in your fridge. Well, most of the stuff. Don’t try and make a curry out of marshmallow fluff! Did I just admit to having marshmallow fluff in my house? Oops.
This curry I’m sharing with you, like the others, was born out of necessity. Some amazing Tuscan Kale was taking over some valuable real estate in my fridge and I didn’t want it to go bad. My husband wanted something with chickpeas. I wanted the kale. It’s cooperation. Or something like that. Regardless, it tasted great, it’s a great vegan curry and it cooks up super fast.
I heated up a large pan with some olive oil and add in some onion, garlic and traditional curry spices.
Next I added the cauliflower and it it cook a few minutes to soften. About 5 minutes.
I then added the Kale and Chickpeas. The kale will wilt pretty quickly.
After that, I added the canned tomatoes and some vegetable broth.
I let the mixture cook for another 5-10 minutes – letting all of the flavors meld while simmering.
While everything cook, I had some basmati rice going in my rice cooker.
Dinner took about 20 minutes to cook. It was perfect – especially for these chilly days.
Hope you enjoy!
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled and chopped
- 2-inch piece ginger, peeled and chopped
- 1 tbsp. curry powder
- 1 tsp. salt
- half teaspoon turmeric powder
- 1 tsp teaspoon ground cumin
- 1 tsp teaspoon ground coriander
- 1-2 tsp. chili flakes (optional)
- 1 small head of cauliflower, washed and broken up in to florets
- 1 bunch of Tuscan Kale, washed and chopped
- 1 can of chickpeas, rinsed and drained
- 1 cup crushed tomatoes
- ½ cup vegetable broth
- Heat up the oil in a large pan.
- Add in the onions, ginger and garlic and let soften a bit. About 2-3 minutes on medium-high heat.
- Stir in the spices and add the cauliflower florets.
- Cook about 4-5v minutes to allow the cauliflower to soften.
- Add in the kale and the chickpeas. Stir well to mix up the spices. Allow the kale to wilt a bit. About 2-3 minutes.
- Add in the crushed tomatoes and vegetable broth. Stir well and simmer for 3-5 minutes.
- Taste and season as necessary with salt and pepper.
- Serve with warm Basmati rice.