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Cauliflower And Carrot Curry

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H, C, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups 640g / 22oz Cooked rice

  2. (preferably made with basmati rice)

  3. 1 tablespoon 15ml Vegetable oil

  4. 4 tablespoons 60ml Carrots - cut into 1/2" rounds (large)

  5. 1 tablespoon 15ml Onion - chopped (medium)

  6. 2 Garlic cloves - minced

  7. 1 tablespoon 15ml Madras curry powder

  8. 1 teaspoon 5ml Cumin seed - toasted and crushed

  9. 1 teaspoon 5ml Cauliflower head - (2 lbs) - cut small florets (medium)

  10. 1 cup 237ml Homemade vegetable broth, vegetable

  11. Bouillon, or canned broth

  12. 1/2 cup 118ml Canned unsweetened coconut milk

  13. 1 cup 237ml Thawed frozen peas

  14. 1/4 teaspoon 1 1/3ml Salt - or to taste

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or flameproof casserole, heat the oil over medium heat. Add the carrots and onion. Cook, stirring often, until the onions are golden, about 6 minutes. Stir in the garlic and cook for 1 minute. Add the curry and cumin and stir for 30 seconds.

  2. Add the cauliflower, vegetable broth, and coconut milk. Bring to a boil and reduce the heat to low. Cover and simmer until the vegetables are tender, 10 to 15 minutes. Add the peas and cook until heated through, about 2 minutes. Season with the salt.

  3. Spoon the rice into individual bowls and top with the curry. Serve immediately.

  4. This recipe yields 4 to 6 servings.

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