{"id":299,"date":"2021-01-14T21:23:46","date_gmt":"2021-01-14T21:23:46","guid":{"rendered":"http:\/\/madelinewetta.com\/wp\/?p=299"},"modified":"2021-03-17T21:36:14","modified_gmt":"2021-03-17T21:36:14","slug":"kale-cauliflower-red-curry","status":"publish","type":"post","link":"https:\/\/recipes.madelinewetta.com\/index.php\/2021\/01\/14\/kale-cauliflower-red-curry\/","title":{"rendered":"Kale &#038; Cauliflower Red Curry"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/madelinewetta.com\/wp\/wp-content\/uploads\/2021\/01\/PXL_20210105_015646376-edited-scaled.jpg\" alt=\"\" class=\"wp-image-321\"\/><figcaption>Listen, I don&#8217;t take good food photos, but this was fracking delicious. Caption: a blurry photo of browned cauliflower, kale, shallots and red curry over jasmine rice in a teal bowl with a scratched spoon in it. The bowl sits on a wooden table.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sometimes  I crave a combo. When I was pregnant, it was sweet potato and miso. Lately, it&#8217;s been cauliflower and kale. After we did Molly&#8217;s <a rel=\"noreferrer noopener\" href=\"https:\/\/librarianstyle.com\/2017\/07\/27\/cauliflower-kale-nachos\/\" target=\"_blank\">Cauliflower and Kale Nachos<\/a>, I wanted to mix it up. Enter this tweaked ATK recipe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Makes 6-8 servings<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1.5 (13.5-ounce) cans light coconut milk*<\/li><li> 4 tablespoons fish sauce or substitute<\/li><li> 1.5 teaspoon grated lime zest plus 1.5 tablespoon juice<\/li><li> 1.5 tablespoon light brown sugar<\/li><li> 3 teaspoons Thai red curry paste<\/li><li> 1\/4 teaspoon red pepper flakes<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li> 4 garlic cloves, minced and divided<\/li><li> 1.5 teaspoon grated fresh ginger<\/li><li> 1 bunch kale<\/li><li> 1 large shallot (or 2 small)<\/li><li> 1 large head cauliflower (3 pounds), cored and cut into 3\/4 inch florets<\/li><li> 1\/2 cup water, divided<\/li><li> salt and pepper<\/li><li> 1\/4 cup fresh basil leaves, torn into roughly 1\/2-inch pieces<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li> ~3 cups cooked jasmine rice, to serve<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cook the kale<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rinse the kale, then cut the leaves from the stems. Roughly chop. Thinly slice the shallot. In a large skillet, add roughly a teaspoon of olive oil, then add half the minced garlic and red pepper flakes. Cook for 30 seconds, then add the shallot. Cook another 30 seconds to a minute, until the shallot is softened. Add the kale, season with salt and pepper, and cook until all the leaves are wilted. Then add 1\/4 cup of water and cook until the water has evaporated and the kale is tender. Set aside the kale and shallot mixture in a large bowl. Wipe out the pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Make the curry<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Whisk coconut milk, fish sauce, lime zest and juice, sugar, curry paste, and pepper flakes together in bowl. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a small prep bowl, combine 1 teaspoon oil, remaining garlic, and ginger.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cook the cauliflower<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat 2 tablespoons olive oil in large skillet over high heat until shimmering. Add cauliflower, water, and season with salt and pepper. Cover and cook until cauliflower is just tender and translucent, about 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid is evaporated and cauliflower is tender and well browned, 8 to 10 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Combine<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, for about 30 seconds. Stir garlic mixture into cauliflower and reduce heat to medium-high. Whisk coconut milk mixture to recombine, add to skillet, and simmer until slightly thickened, about 3 minutes. Add the kale and shallot mixture until just heated. Off heat, add basil and stir. Serve over jasmine rice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">* We used the leftover coconut milk and jasmine rice to make a rice pudding for baby food. This would be equally delicious for grown-ups served with mango, but you&#8217;d have to tweak the proportions to get the taste to your liking (the baby food has zero added sugar, so it&#8217;s a bit plain, but I found it was great mixed with applesauce after the bebe rejected it).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes I crave a combo. When I was pregnant, it was sweet potato and miso. Lately, it&#8217;s been cauliflower and kale. After we did Molly&#8217;s Cauliflower and Kale Nachos, I wanted to mix it up. Enter this tweaked ATK recipe. Makes 6-8 servings Ingredients 1.5 (13.5-ounce) cans light coconut milk* 4 tablespoons fish sauce or&hellip; <a class=\"more-link\" href=\"https:\/\/recipes.madelinewetta.com\/index.php\/2021\/01\/14\/kale-cauliflower-red-curry\/\">Continue reading <span class=\"screen-reader-text\">Kale &#038; Cauliflower Red Curry<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[6,18],"tags":[22,24,25,9],"class_list":["post-299","post","type-post","status-publish","format-standard","hentry","category-recipes","category-vegetarian-mains","tag-asian","tag-curry","tag-thai","tag-vegetarian","entry"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":2,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"predecessor-version":[{"id":335,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/posts\/299\/revisions\/335"}],"wp:attachment":[{"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.madelinewetta.com\/index.php\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}