Kale (or Spinach), Cauliflower and Chickpea Curry

myrecipes.com
serves 4
Ingredients

• 1 small head cauliflower, cut into bite-size florets
• Salt and pepper
• 1/2 teaspoon crushed red pepper
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons peeled and minced ginger
• 2 cups low-sodium vegetable broth
• 1 13.6-oz. can light coconut milk
• 2 tablespoons red curry paste
• 1 teaspoon fish sauce
• 1 bunch kale, stemmed, chopped (about 9 cups), can substitute spinach 
• 1 15-oz. can chickpeas, drained, rinsed
• 1 tablespoon cornstarch
• 1/4 cup chopped cilantro

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Preparation​
Step 1  
Preheat oven to 400°F. Place cauliflower on a rimmed baking sheet; toss with salt, pepper, red pepper and 2 Tbsp. olive oil. Bake, stirring occasionally, until browned, 25 to 30 minutes.
Step 2  
Warm 1 Tbsp. olive oil in a skillet over medium heat. Cook onions, stirring, until soft, 4 to 5 minutes. Mix in garlic and ginger; cook, stirring, 30 seconds. Stir in broth, coconut milk, paste, fish sauce, kale, chickpeas and cauliflower. Bring to a simmer. Cook, stirring, until kale wilts, 3 to 5 minutes.
Step 3  
​Mix 1 Tbsp. water and cornstarch. Stir into curry and cook 2 minutes. Add cilantro; serve.