Prep 10 mins
Cook 12 mins
From Perry's Plate
- 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)
- 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.
Delicious! I added chicken. It came out great. I just took out the veggies after they started to cook before adding the curry powder. Browned chopped chicken breast in the pan, added the curry powder, mixed in the veggies and cooked the rest according to the directions. The sauce was great. My family loved it.
Yum! We made veggie bowls with this recipe. Lined the bowls with baby spinach then added a spoonful of basmati rice, the vegetable mixture/beans, fresh mint and fresh cilantro, lime slices. Perfect! Bought organic cauliflower from the farmer's market just for this occasion, too! Don't skip the mint! Made for Veg Tag/April.
So enjoyed! I forgot how hot my pepper flakes were. So ours was over the top hot. (A good thing). That is where the yogurt is a good thing I used home made broth. My carrots are very large so I used two. One large onion. I also used two tablespoons of powdered curry. I used basil in place of mint just because that is what I had more of. I did garnish with my mint that is just starting to grow for me. As for the lime I squeezed the juice in then tossed the lime halves in and then after simmering squeezed and removed to my mulch bin. I placed over saffron basmati rice and topped with a dollop of yogurt. I`m enjoying this as I type the review and I can see myself eating this right through the night. I must say every bite I take the more I love it! Very addictive! Who needs meat? Thanks!!!!!!!!!!!!!!