CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
- Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
CAULIFLOWER, CARROT AND GREEN PEA CURRY WITH COCONUT MILK
A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce
Provided by Lisa Turner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes.
- Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes.
- Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly.
- Serve hot garnished with fresh chopped parsley.
CURRIED PEAS, CAULIFLOWER, AND CARROTS
Make good use of frozen vegetables with this Indian-inspired meal. It's tasty as is or dressed up with a spoonful of plain Greek yogurt. Serve over rice and with mango chutney for a complete meal, if desired.
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat; add onion and cook, stirring frequently, 5 minutes. Add ginger and garlic; cook, stirring, 1 minute. Add curry powder and cayenne; cook, stirring, 1 minute. Add peas, cauliflower, carrots, tomatoes and salt; mix well.
- Add broth and bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until heated through, about 5 minutes. Serve sprinkled with cashews and a drizzle of fresh lime juice.
- Serving size: about 1 cup vegetable mixture and 1/2 tbsp cashews
Nutrition Facts : Calories 124 kcal
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