Cauliflower And Carrot Curry

Serving Size : 4
Ingredients

for prepare Cauliflower And Carrot Curry

:

Amount	Measure	Ingredient - Preparation Method
4	cups	cooked rice
preferably made with basmati rice cauliflower and carrot curry
1	tablespoon	vegetable oil
4	large	carrots - cut into 1/2"
rounds cauliflower and carrot curry
1	medium	onion - chopped
2		garlic cloves - minced
1	tablespoon	madras curry powder
1	teaspoon	cumin seed - toasted and crushed
1	medium	cauliflower head - - (2 lbs), cut small
florets cauliflower and carrot curry
1	cup	homemade vegetable broth - vegetable
bouillon or canned broth cauliflower and carrot curry
1/2	cup	canned unsweetened coconut milk
1	cup	thawed frozen peas
1/4	teaspoon	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. Comments: 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 Recipe Source: ON RICE by Rick Rodgers

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