Cauliflower Curry With Peas Carrots Recipes

CAULIFLOWER, CARROT AND GREEN PEA CURRY WITH COCONUT MILK

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

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

CAULIFLOWER CURRY WITH PEAS & CARROTS

Steps:

• Cook first 5 ingredients in large skillet on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally.
• Add cauliflower and carrots; stir. Cover; cook 15 min. or until vegetables are tender, stirring occasionally.
• Stir in peas; cook 2 min. or until heated through.

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Steps:

• Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
• Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Steps:

• In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
• Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
• Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
• Serve on hot rice with yogurt on top.

CHICKPEA CURRY WITH CARROTS

Steps:

• Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
• Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
• Stir in yogurt. Add broth to thin curry if necessary.