Cauliflower Curry with Kale, Squash & Carrots

I have been have been going curry crazy in the kitchen. I picked up a green cauliflower at the produce market and decided what the heck I will try and make cauliflower curry. It is getting easier and easier to make curry so now I can just play around with the ingredients.  

The curry does not photograph very well but it sure tastes yummy! 

• 1 cauliflower, cut into small pieces
• 1 onion
• 2 garlic cloves
• 2 tbs olive oil, separated
• 1 1/2 cups of vegetable broth
• 1 can of coconut milk
• 2 tbs red curry paste
• 1 1/4 tsp dried basil
• 1 1/4 tsp curry powder
• 1 1/4 tsp coriander
• S&P
• 4 kale leaves
• 1 yellow squash
• 1 cup carrots, peeled and sliced

Preheat the oven to 325. Toss the cauliflower with 1 tbs of olive oil. Place on a nonstick pan and bake 20 minutes. Meanwhile, place the onion and garlic into a food processor and chop until very fine. Place 1 tbs of olive oil in a large pot and heat to medium heat. Add the onion/garlic mixture, basil, coriander and curry powder into the pot and cook for 2-3 minutes.

Whisk in the curry paste into the coconut milk until smooth then add the coconut milk and vegetable broth to the pot and let simmer on low. Once the cauliflower is done cooking place it in the pot, cover and cook for another 15-20 minutes, or until the cauliflower is soft.

Using an immersion blender or counter top blender puree the curry until smooth. When the curry is smooth add in the kale, squash and carrots, cover and cook on medium heat for another 10-15 minutes. Serve warm over rice.