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Serves 4
This is zesty, spicy, butnot hot. We loved it.
Steamed rice (preferably Basmati rice)
1 medium head of cauliflower (about 2 pounds)
1 tbs 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 tbs 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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