Cauliflower & carrot curry

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  • 1 tablespoon(s) vegetable oil
  • 4 large carrots cut into 1/2" rounds
  • 1 meduim onion chopped
  • 2 clove(s) garlic minced
  • 1 tablespoon(s) madras curry powder
  • 1 teaspoon(s) cumin seed toasted & crushed
  • 1 mediun head cauliflower cut into sm. florets
  • 1 cup(s) vegetable broth
  • 1/2 cup(s) coconut milk
  • 1 cup(s) thawed frozen peas
  • 1/4 teaspoon(s) salt


  1. In dutch oven or flameproof casserole, heat oil over medium heat. Add carrots & onions. Cook, stirring often until onions are golden, about 6 min. Add curry and cumin, stir for 30 sec.
  2. Add cauliflower, broth & coconut milk. Bring to boil and reduce heat to low. Cover and simmer until vegs, are tender, 10-15 min. Add peas and cook until heated through. Season with salt.
  3. Serve over rice..
September 2013

This recipe is a personal recipe added by jmarvin and has not been tested or endorsed by MyRecipes.

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