Curried Peas Cauliflower And Carrots Recipes

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CURRIED CAULIFLOWER AND CARROTS



Curried Cauliflower and Carrots image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley

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



Cauliflower, Carrot and Green Pea Curry with Coconut Milk image

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

1 tablespoon coconut oil
1 small red onion, finely chopped
small handful of dried curry leaves, crumbled
1 to 2 red or green chilies, seeded and minced
1-inch piece fresh ginger, grated or minced
2 cloves garlic, crushed or minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/4 teaspoon ground cayenne
2 medium tomatoes, finely chopped
2 teaspoons poppy seeds
2/3 cup coconut milk
1/3 cup water
1 small head cauliflower, cut into small florets
1 large carrot, chopped
1 cup frozen green peas, defrosted
1 teaspoon sea salt
1/2 teaspoon garam masala
juice from 1 small lemon (2 tablespoons)
a few tablespoons of fresh chopped parsley, for garnish

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



Curried Peas, Cauliflower, and Carrots image

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

1 Tbsp Canola oil
1 medium Uncooked red onion(s) sliced lengthwise
1.75 Tbsp Ginger root fresh, grated
1.5 Tbsp Minced garlic
2 tsp Curry powder
0.25 tsp Cayenne pepper
10 oz Frozen green peas defrosted
1 cup(s) Frozen cauliflower florets defrosted
1 cup(s) Frozen sliced carrots defrosted
2 medium Plum tomato(es) diced
1 tsp Kosher salt or to taste
0.5 cup(s) Fat free reduced sodium vegetable broth or water
10 item(s) Dry roasted salted cashews roughly chopped (about 2 Tbsp)
0.5 medium Fresh lime(s) quartered

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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