Cauliflower and Carrot Curry

Serves 4

This is zesty, spicy, but not hot. We loved it.

Steamed rice (preferably Basmati rice)

1 medium head of cauliflower (about 2 pounds)

1 tbsp olive oil

4 large carrots, peeled and cut in ½ inch rounds

1 medium onion, chopped

2 garlic cloves minced (or more to taste – be generous)

1 tbsp Madras curry powder

2 tsp cumin seeds, toasted and crushed

1 cup vegetable broth

½ cup unsweetened coconut milk

1 cup frozen peas

¼ tsp salt

  1. In a Dutch oven or flameproof casserole, heat the oil over medium heat.
  2. Add the carrots and onion and cook stirring often until the onions are golden, about 6 minutes.
  3. Stir in the garlic and cook for 1 minute.
  4. Add the curry and cumin and stir for 30 seconds.
  5. Add the cauliflower, broth and coconut milk. Bring to a boil and reduce heat. Simmer 10 to 15 minutes until vegetables are just tender.
  6. Add the peas and cook until heated through, about 1 minute. Season with salt.
  7. Spoon rice into individual soup bowls and top with the curry. Serve immediately.

Source: "On Rice", by Rick Rodgers

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