Kale is definitely not a traditional component of Indian cooking, but I think the strong flavors typical of curries balance out the kale nicely. I have anaheim peppers listed, but of course you have leave those out if you don’t like spicy food :(. This recipe makes quite a lot since the amounts are based on my using an entire head of cauliflower.
1 medium onion
3 large cloves garlic
2 anaheim peppers (optional)
1 head cauliflower, chopped
1 bunch kale, chopped
3 C cooked chickpeas
1 jar tomato paste
1 tsp each: cumin seeds, coriander seeds, ground cumin, ground coriander, curry powder, chili powder
1 TBS salt
1. In large pan, heat oil over medium. Add onion. When onion begins to turn clear, add garlic, pepper, and cumin and coriander seeds.
2. When onion mixture has browned slightly, stir in tomato paste. Fill the tomato paste jar with water and stir it in by spoonfuls. Add spices.
3. Stir in kale and chickpeas. Let stew for 10 minutes, stirring occasionally.
4. Add cauliflower. Cook another 5-7 minutes, until cauliflower softens slightly.
5. Remove from heat. Enjoy with some potatoes or rice of choosing.