"Coconut, carrot, and cauliflower curry is a creamy and aromatic medley of tender vegetables immersed in a rich coconut broth, infused with warm spices and vibrant flavors."
Coconut, Carrot, and Cauliflower Curry
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 large head of cauliflower, cut into florets
- 3 large sliced into rounds carrots
- 1 14 ounce can coconut milk
- 1 cup vegetable broth
- 1 large chopped onion
- 3 cloves minced garlic
- 1 inch piece grated ginger
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- to taste salt
- 1 teaspoon freshly chopped cilantro
- 1 juiced lime
Method
Step 1
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden. Add the garlic and ginger to the pot and sauté for another 1-2 minutes, or until fragrant.
Step 2
Sprinkle in the curry powder, turmeric, cumin, chili powder, and coriander. Stir well, allowing the spices to coat the onions and toast slightly for about a minute, releasing their flavors.
Step 3
Add the sliced carrots and cauliflower florets to the pot, stirring to ensure they are well-coated with the spice mixture.
Step 4
Pour the coconut milk and vegetable broth into the pot. If the vegetables aren’t nearly covered, you can add vegetable broth to supplement. Bring the mixture to a boil, and then reduce the heat to low.
Step 5
Cover the pot and let the curry simmer for about 20-25 minutes, or until the carrots and cauliflower are tender but not mushy. Occasionally stir to prevent sticking.
Step 6
Once the vegetables are cooked through, season with salt to taste. Remove from heat and stir in the lime juice for a burst of freshness. Serve hot and garnish with freshly chopped cilantro. It pairs well with rice, quinoa, or flatbreads.