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Cauliflower & carrot curry

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 4 large carrots cut into 1/2" rounds

  3. 1 meduim onion chopped

  4. 2 clove(s) garlic minced

  5. 1 tablespoon(s) madras curry powder

  6. 1 teaspoon(s) cumin seed toasted & crushed

  7. 1 mediun head cauliflower cut into sm. florets

  8. 1 cup(s) vegetable broth

  9. 1/2 cup(s) coconut milk

  10. 1 cup(s) thawed frozen peas

  11. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In dutch oven or flameproof casserole, heat oil over medium heat. Add carrots & onions. Cook, stirring often until onions are golden, about 6 min. Add curry and cumin, stir for 30 sec.

  2. Add cauliflower, broth & coconut milk. Bring to boil and reduce heat to low. Cover and simmer until vegs, are tender, 10-15 min. Add peas and cook until heated through. Season with salt.

  3. Serve over rice..

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