Curried Cauliflower And Carrots Recipes

CURRIED CAULIFLOWER, CARROTS AND BEANS

Curried Cauliflower, Carrots and Beans image

Give your cauliflower a punch! Steam with carrots and serve in a light curry sauce with beans. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into florets
2 large carrots, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon unbleached all-purpose flour
2 teaspoons curry powder
1 cup chicken or vegetable broth
2 tablespoons dry white wine
1 (15 oz) can black beans or chick peas, rinsed and drained
1/2 cup chopped fresh cilantro or parsley

Steps:

Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Roasted Carrot and Cauliflower Curried Soup image

This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.

Provided by jes5ika

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

6 carrots, peeled and chopped
½ head cauliflower, trimmed and chopped
1 ½ teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cups vegetable broth, or more if needed
1 tablespoon curry powder
1 cup coconut milk
½ lime, juiced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Coconut Curry With Cauliflower, Carrots, & Chickpeas image

Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.

Provided by sofie-a-toast

Categories One Dish Meal

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
4 -5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head cauliflower, trimmed and cut into 1-inch florets
1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetables or 1 1/2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1/2 teaspoon salt
1 (15 ounce) can coconut milk
zest and juice from one lime
2 tablespoons chopped of fresh mint (optional)

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.

Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1

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