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.
Ingredients:
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
Instructions:
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.
oh YES. this looks so good.
Ah kale recipes! I need those suckers! =) I bought some kale today actually because I feel the need to incorporate it more in my diet. I have issues with the chewiness myself, but I am still trying! =) Thanks Jo! BTW have you ever tried this with broccoli rather than cauliflower?
You know what Nikki, I can test it out with broccoli since I’m not a fan of the cauliflower. I made chickpeas yesterday and was debating on how to use them…now I know!
This sounds and looks wonderful!
If you want to sub broccoli (a totally valid life choice), just remember that it cooks a little quicker than cauliflower, so wait an extra minute or two before throwing that in. I have no doubt that it will be very tasty, but I can’t say that I’ve done that myself, since I only just created this recipe yesterday :).
Oh my, yes. DE-lish.
[…] to help with cold and flu: apricots, broccoli, carrots, citrus, garlic, ginger, kale (check out the Chickpea Cauliflower and Kale Curry), kiwi fruit, mango, melon, nectarines, red bell pepper, strawberries, watercress, […]
[…] 4, 2009 by Sara We’ve had Irish kale (Colcannon and Irish Stew) and we’ve had Indian kale (Chickpea, Cauliflower, and Kale). Now, a Tex-Mex kale recipe! And just in time for Cinco de Mayo!! This would also serve nicely as […]
[…] makes about 1/4 C – which is just perfect for several recipes worth! Check out Jo’s Chickpea, Cauliflower, and Kale curry or my Indian-spiced String Beans, not to mention a perfect Autumn delight: Coconut Curry Chickpea […]
what is a “jar of tomato paste”?
[…] {pulled pork, more on that later}, old kale, cauliflower and canned garbanzo beans. It started as this curry recipe but added in the pulled pork. I have a hunch curry and barbecue flavors go together, especially […]
Tried this recipe today and it was fantastic – simple, foolproof, and so tasty! Thank you. Just before taking it off the stove, we added a tbs of lemon juice for a bit more tanginess.
We look forward to trying more of your recipes.
George & Christine
[…] over rice. Recipe adapted from original here. The Results Yum. I love curry and chickpeas. So curried chickpeas is kind of a no-brainer. I […]
[…] https://innocentprimate.wordpress.com/2009/01/25/chickpea-cauliflower-and-kale-curry/ […]