Kale, Cauliflower, and Broccoli Curry

March 17, 2016

This curry packs a powerful anti-inflammatory punch and promotes detoxification!

1 head broccoli, cut into florets
1 head cauliflower, cut into florets
3 cups kale, thick stems removed and coarsely chopped
1 red onion, thinly sliced
3 cloves garlic, minced
1 tbsp. curry powder
1 tbsp. ground cumin
1 cup quinoa, rinsed
2 cups low-sodium chicken or vegetable broth
3 tbsp. olive oil, divided
1 tbsp. lime juice
½ cup fresh cilantro, chopped
Sea salt and ground black pepper to taste

Heat 2 tbsp. olive oil in a large pan over medium heat. Add the onion and a pinch of salt and cook, stirring, until softened and golden brown (about 4 minutes). Add garlic and cook, stirring for one minute.
Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring occasionally, for 4-5 minutes. Remove all vegetables from the pan and set aside.
Add the remaining oil to the same pan, and cover over medium-heat. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
Add the broth, and adjust the heat to maintain an active simmer for approximately 10 minutes. Stir in the kale until wilted and add the vegetables back in until they are finished cooking (about 2 minutes more). Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and serve.

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