Kale & Cauliflower Curry

It's the season of kale around here! I've been busy finding ways to use up all the kale that I've been harvesting from my own garden as well as that which I receive in my CSA share (community supported agriculture) and FreshBox  (locally run online subscription program that delivers fresh and local produce year-round). As I'm committed to not wasting any food I buy or grow AND like to think ahead, I really like this recipe as it freezes well and is quite versatile.

While you may be tempted to serve this with rice, I recommend serving it over a protein to balance out the carbohydrate content. Good options could include chicken breast, pork chops or even mixed with ground meats or shredded bacon.

Serving this curry with a protein will ensure you're provided with ample protein to keep you satisfied for hours and prevent a blood sugar spike and then the subsequent crash. 

Ingredients

• 1 Yellow Onion (diced)
• 4 cups Bone Broth (divided)
• 2 Garlic Cloves (minced)
• 2 tbsp Curry Powder
• 1 tsp Garam Masala
• 1 tsp Sea Salt (divided)
• 2 tbsp Tomato Paste
• 2 cups Organic Coconut Milk (full-fat, from the can)
• 1 1/2 cups Dry Green Lentils
• 1/2 head Cauliflower (chopped into small florets)
• 6 cups Kale Leaves (stems removed, chopped)

Directions

1. In a pot over medium-high heat, sauté the onions with a splash of the broth. Cook until browned, stirring frequently and adding more broth as needed to prevent the onions from sticking.
2. Add the garlic, curry powder, garam masala, half the salt and tomato paste. Stir for one minute.
3. Add the remaining vegetable broth, coconut milk and lentils. Bring to a simmer and cook for 20 minutes. Add the cauliflower and simmer for another 15 minutes or until tender.
4. Stir in the kale leaves until wilted and season to your preference with the remaining salt. Divide into bowls and enjoy!