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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Cauliflower Kale Curry

Cauliflower Kale Curry

1 small-medium yellow onion, roughly chopped
4 garlic cloves
1- inch piece fresh ginger, or 1T minced
Optional: 1/2 – 1 small serrano pepper
1 15-oz. can whole tomatoes
1 Tablespoon olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
1/2 tsp cardamom
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp chilli powder
1 tsp coarse sea salt, additional to taste
Freshly ground black pepper, to taste
1 small head of cauliflower, chopped into florets
1 1/2 – 2 cups vegetable stock
2 cups kale, tightly packed (4 cups if loose)

Optional Garnishes:
Plain yoghourt
Sour cream
Chopped cilantro, or parsley
Lime wedges
Chopped walnuts

In a food processor or blender, add roughly chopped yellow onion, garlic cloves, ginger, and serrano pepper (if using). Pulse several times until coarsely chopped together, then add the can of tomatoes and continue to puree until well blended (some onion pieces are ok).

Heat oil in a large stockpot or dutch oven. Add onion-tomato puree and cook over medium heat for 3-4 minutes, with a pinch of salt to begin layering in the flavours.

Add the dried spices to the tomato mixture; stir to combine and continue to cook for another 4-5 minutes. Add the cauliflower florets, stir to coat in sauce, and cook for 3-4 minutes. Add vegetable stock*, cover, and cook for 20-25 minutes until cauliflower is tender, stirring occasionally. Uncover for the last 10 minutes if curry is “soupier” than you would like. Don’t forget to taste test to determine if more salt is needed.

Once cauliflower is tender, add the kale and stir to wilt. Remove from heat and garnish as desired.

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