This creamy cauliflower curry recipe is easy to make, naturally gluten-free and vegan, and made with the most delicious creamy broth.
- 1 tablespoon olive oil
- 1 large white or yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 4 cups vegetable stock
- 1 (15-ounce) can fire-roasted diced tomatoes (with juices)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (15-ounce) can coconut milk
- 1 head cauliflower, cut into bite-sized florets
- 3 stalks of fresh kale, roughly chopped (with tough stems discarded)
- sea salt and freshly-cracked black pepper
- chopped fresh cilantro, for garnishing
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add the spices (curry powder, garam masala, cinnamon and ginger) and sauté for 1 more minute, stirring frequently, until fragrant.
- Add in the vegetable stock and diced tomatoes, and stir to combine. Using an immersion blender, purée the soup until completely smooth. (Or alternately, you can carefully purée the soup in a traditional blender, and then transfer it back to the stockpot. See safety notes below.)
- Stir in the coconut milk, chickpeas and cauliflower until combined. Continue cooking until the broth reaches a simmer (try to avoid boiling the broth). Then reduce heat to medium-low and maintain the simmer until the cauliflower is tender.
- Stir in the kale and cook for 2 more minutes, until the kale has softened. Give the curry a taste, and season with salt and pepper as needed.
- Serve warm over rice or quinoa, garnished with lots of fresh cilantro.
*Cauliflower: Feel free to use a bag of pre-cut cauliflower florets (either fresh or frozen) if you would like to save time.
*Traditional Blender: If you choose to purée this soup using a traditional blender, I recommend carefully doing so in two different batches so that you don’t accidentally overflow your blender. And to be safe, I recommend tenting open the cap on the lid of the blender (covering it lightly with a dishtowel, to prevent splattering) so that any hot steam can escape while blending. Hot liquids, such as this broth, expand when blended. So use caution as always.