• 3 tablespoons EVOO

  • 3 tablespoons curry powder (use Flavors of India, one of our signature spice blends)
  • ½ cup chicken stock (you may sub vegetable stock or apple cider to keep vegetarian)
  • ½ head cauliflower or 1/4 head cabbage(blanched) See notes (*)
  • 1 large russet potato, blanched, diced
  • 1 cup red kale, shredded, finely
  • 1 tablespoon reconstituted raisins
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon fried capers


Heat a large sauté pan over moderate heat; Add olive oil and add curry spice mix, and brown lightly; add chicken stock and cook 2 minutes; add cauliflower, potato and kale and cook a moment to heat through; toss in raisins and cook 1 minute; add pine nuts and remove to plates; garnish with fried capers.

(*)To blanch: Bring salty water to boil; drop in vegetable and cook to set color or till still firm in center. Immediately shock by dropping into ice water to stop cooking; drain. Refrigerate until needed.


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