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
Source: "On Rice", by Rick Rodgers
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