Here’s a simple and colorful curry dish that is a great way to get your family members to eat their vegetables. Peas, carrots, and cauliflower are readily available even in the wintertime, making putting this dish together a snap.
1 tablespoon canola oil
4 carrots, peeled and sliced
1 cauliflower head, cut into small florets
1 cup frozen peas, thawed
1 onion, chopped
2 garlic cloves, minced
1 tablespoon Madras curry powder
½ tsp. ground cumin
1 cup vegetable broth
½ cup coconut milk, unsweetened
½ tsp. salt
¼ tsp. black pepper
Your favorite steamed rice (jasmine is a great one to try for this dish)
In a 5 qt. saucepan, heat the oil over medium heat. Add the carrots and onion; stirring often, cook about 5 minutes. Add the garlic and cook an additional minute. Add the curry powder and cumin, and stir for about a minute. Add the cauliflower, broth, and coconut milk. Bring to a boil, reduce heat, cover, and simmer until the vegetables are tender (roughly 10-15 minutes). Add the peas and cook until heated through, about 3-4 minutes. Add the salt and pepper. Serve over steamed rice.