Quick Vegetable Curry

1. Bring a large pot of salted water to a boil. Rince and cut the cauliflower into florets. Peel the carrots and cut them into chunks.

2. When the water boils, add the cauliflower and carrots, cook for about 10 minutes, until cooked but still crunchy. In the meantime, peel and halve lengthwise the shallots and set them aside. Squeeze the lemon juice, set aside. When they are done, drain the boiled vegetables and set aside.

3. In a large skillet or wok over medium-high heat, heat the vegetable oil. Add the ginger and turmeric, and stir to obtain a paste. Then add the shallots, sauté for a few minutes, until they are golden. Add 2 tablespoons of water and stir it around to deglaze the pan. When the water has evaporated, add the cauliflower and carrots and sauté for 3 to 5 minutes, stirring frequently. Add the coconut milk, lemon juice and cilantro. Bring to a boil, then reduce heat and simmer for another 3 to 5 minutes, stirring well to coat all the vegetables. Serve warm with white rice.

Source: Gourmand – August 2012.