Curried Cauliflower and Veggies
Here is a quick dinner recipe that has a taste of India.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
Serves 4-6
5 cups of cauliflower chopped
3 cups of potatoes chopped
2 cups of carrots chopped
2 cups of frozen peas
1 cup of onion chopped
1 cup of vegetable broth
1/2 cup of coconut milk, rice milk or almond milk
2 T curry powder*
2 T vegetable oi1
1 tsp salt
Methods/steps
Chop the vegetables and saute the onion in the oil. Pour in the vegetable broth and bring to a boil. Add the potatoes and carrots, cover, and cook for 5 minutes. Add the cauliflower, cover, and cook for another 5-10 minutes, or until tender. Add the spices, coconut milk and peas and stir frequently until the veggies are soft.
This is a full meal on its own, but can be served with rice or your favorite grain.
Additional Tips
*For instructions on how to make your own curry powder see this video, Curry Spice Blend.
Reviews
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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