A quick and easy vegetarian curry filled with flavor and a whole lot of letter “C”s.
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 the 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 and juice. Let it simmer uncovered for a couple of minutes until vegetables are as tender as you’d like and the sauce has thickened slightly. Stir in the mint. Serve on hot rice.
Makes about 6-8 servings.
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4 Comments
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nicknack on 4.28.2010
This was fabulous, easy, and filling. It was also a polite reminder to invest in a better quality curry paste. Cheers and thank you!
Natalie | Perry's Plate on 4.13.2010
After getting comments on my blog about this curry not being spicy enough and being “terribly bland”, it occurred to me that curry powder (like McCormick’s) that you buy in the grocery store doesn’t have much kick to it. I added an optional 1/4 tsp of crushed red pepper flakes for those who like to have their eyes water while they eat curry. (i.e. my husband) The fresh curry powder that I use has a moderate amount of kick, so it didn’t even occur to me to add anything else to make it spicy-hot.
Pam (Bored Cook) on 4.13.2010
This looks yummy! One of my most favorite vegetables is cauliflower and I’m always looking for new ways to make it.
Kristin Janzen on 4.12.2010
i am definitely going to make this, it looks like everything i love!