curry

This cooking adventure started with an old bag of frozen cauliflower. I knew it had been in the freezer way too long, so I decided veggie curry was the way to go. After getting the onions, potatoes and carrots started, I opened the cauliflower only to discover it had gone bad. Oops. So I had to venture out to the store despite my plans of having a lazy day at home. Oh well. It turned out for the best.

Ingredients:

  • 2-4 medium potatoes, diced into small pieces (1 cm cubed)
  • 1 cup peas
  • 1/2 cup carrots (chopped into small pieces)
  • 1 large onion, chopped (large or small is fine)
  • 16 oz bag of cauliflower
  • 3-4 cloves fresh garlic, minced
  • Diced tomatoes, 14 oz can, (optional)
  • Curry powder – 2-3 tbsp
  • Smoked paprika – 1 tsp
  • Turmeric – 1 tsp
  • Garlic salt – 1 tbsp
  • Cinnamon 1 tsp (optional)
  • 2 tbsp olive oil
  • Coconut milk (14 oz can)
  • 1 cup vegetable broth

Directions:

  1. Cook onions, minced garlic in the olive oil over medium high heat until onions start to clarify. (Use a large pot)
  2. Stir in all remaining ingredients EXCEPT the coconut milk and cauliflower.
  3. Bring to a boil, then reduce heat to medium low and let simmer until potatoes and carrots are soft. (30-40 minutes)
  4. Add cauliflower and continue to cook for an additional 15-20 minutes.
  5. Add coconut milk, stirring in completely, before serving.
  6. ** Alternatively, put all ingredients (EXCEPT coconut milk) in a crock pot on high for 2-4 hours (until potatoes and carrots are soft). Stir in coconut milk before serving. Note: The cauliflower will get a bit mushy this way.
  7. Serve over basmati rice or with naan.
Advertisements