Cauliflower And Carrot Curry Recipe - Cooking Index
Cauliflower And Carrot Curry Recipe - Cooking Index
Here's a colorful vegetarian curry that is easy to make. Ripe summer vegetables get a lot of press, but there is a challenge of making something tasty out of the inexpensive, plebeian vegetables that are available year round. Can be Cooked In Under 30 Minutes
Type: Rice, Vegetables| 4 cups | 640g / 22oz | Cooked rice |
| (preferably made with basmati rice) | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 4 tablespoons | 60ml | Carrots - cut into 1/2" rounds (large) |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Madras curry powder |
| 1 teaspoon | 5ml | Cumin seed - toasted and crushed |
| 1 teaspoon | 5ml | Cauliflower head - (2 lbs) - cut small florets (medium) |
| 1 cup | 237ml | Homemade vegetable broth, vegetable |
| Bouillon, or canned broth | ||
| 1/2 cup | 118ml | Canned unsweetened coconut milk |
| 1 cup | 237ml | Thawed frozen peas |
| 1/4 teaspoon | 1.3ml | Salt - or to taste |
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.
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.
Spoon the rice into individual bowls and top with the curry. Serve immediately.
This recipe yields 4 to 6 servings.
Source:
ON RICE by Rick Rodgers (c) 1997 - Chronicle Books, San Francisco, CA - 144 pages - $16.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
Average rating:
9 (1 votes)
Submit your rating:
Click a star to rate this recipe.