Indian Cauliflower, Kale, and Potato Stew

rich curry broth, cauliflower, kale, red potatoes, chickpeas

1710 Past Meals

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 319 | Category: Gluten-Free, Low-Calorie, Low-Carb, Vegetarian | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron, Potassium


  • - Chef's Knife
  • - Large Saucepan
  • - Liquid Measuring Cup
  • - Measuring Spoons

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cauliflower Florets
  • - Chickpeas
  • - Crushed Tomatoes
  • - Curry Powder
  • - Kale
  • - Minced Garlic
  • - Minced Ginger
  • - Red Potato
  • - Sliced Yellow Onion
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

Gewürztraminer is the classic curry pairing. Get a restrained one from Alto Adige, Italy.

Beer Pairings

You’ll want a hoppy IPA to balance out the curry flavor.

TK Table Talk:

What is your favorite Queen song?

What To Do:

Indian Cauliflower, Kale, and Potato Stew - Step 1

1. Prep Vegetables: Cut potatoes into bite-size pieces. Cut any large cauliflower florets into bite-size pieces.

Indian Cauliflower, Kale, and Potato Stew - Step 2

2. Make Stock: Stir together vegetable stock concentrate with 3½ cups very hot water.

Indian Cauliflower, Kale, and Potato Stew - Step 3

3. Start Stew: Heat 1 tablespoon olive oil in a large saucepan. Add onion. Sauté 4 minutes or until tender. Add curry powder, ginger, and garlic. Sauté 1 minute. Stir in crushed tomatoes and stock and bring to a boil.

Indian Cauliflower, Kale, and Potato Stew - Step 4

4. Finish Stew: Add potatoes, cauliflower, and chickpeas. Return to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Stir in kale and cook 2 more minutes. Season with salt and pepper to taste.

To Serve: Divide stew evenly between 2 bowls.

Pro Tip:

Pro Tip: Substitute sweet potatoes for the red potatoes if you’d like. For a thicker stew, mash the chickpeas with a fork before serving.
Spice it Up!: Add crushed red pepper to the soup to give it some heat.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.