COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS
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
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
CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
CAULIFLOWER, PANEER & PEA CURRY
Ready in less than an hour, this easy, vegetarian curry recipe made with pan-fried Indian cheese and vegetables is also cheap to prepare
Provided by Emily Kydd
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
- Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
More about "cauliflower carrot and green pea curry with coconut milk recipes"
EASY ONE-POT CAULIFLOWER CURRY RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
3.9/5 (53)Calories 266 per servingCategory Side Dish
- Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover the pot, and steam for about 6-8 minutes until tender.
- Remove the steamer basket and cauliflower from the pot, and let the cauliflower cool for 5 minutes. Set aside.
CAULIFLOWER CURRY RECIPE WITH COCONUT MILK (VEGAN)
From foolproofliving.com
Ratings 11Calories 420 per servingCategory Weeknight Dinner
- Heat oil in a large heavy bottom pan (such as a Dutch Oven) over medium heat. Add in the ground coriander, ground cumin, curry powder, ground turmeric, ground cinnamon, and onion. Sauteé, stirring constantly, until onion is softened, 4-5 minutes.
- Stir in the garlic and cook for 30 seconds. At this point, it should be a thick mixture that looks like it needs some liquid.
- Add in the tomatoes, coconut milk, vegetable broth, cauliflower florets, sweet potatoes, chickpeas, and salt. Give it a gentle stir.
VEGAN CAULIFLOWER CURRY WITH CHICKPEAS - KEEPING THE PEAS
From keepingthepeas.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 244 per serving
- Combine coconut milk, and vegetable stock in sauté pan. Whisk together to combine. Add spices: curry powder, turmeric, cumin, coriander, and salt. Whisk until combined. Add minced garlic, and minced ginger. Bring to a simmer.
- Add chickpeas. Cover and simmer an additional 5 minutes. Add frozen peas. Stir to combine. Simmer for 1-2 minutes or until peas are thawed.
CAULIFLOWER, CARROT AND GREEN PEA CURRY WITH COCONUT …
From foodandspice.com
Cuisine IndianServings 4
CAULIFLOWER KURMA (GOBI KURMA) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST CAULIFLOWER CURRY COCONUT MILK RECIPES | YUMMLY
From yummly.com
THAI PEANUT COCONUT CAULIFLOWER CHICKPEA CURRY
From ambitiouskitchen.com
EASY CREAMY CAULIFLOWER CURRY RECIPE (VEGAN) | THE …
From themodernproper.com
4.9/5 (10)Total Time 50 minsCuisine ThaiCalories 283 per serving
- Add in curry powder, cinnamon, cumin, 1 1/2 teaspoon salt and diced tomatoes and stir until combined with the onion mixture.Stir in coconut milk, turn heat to high and bring to a boil
CAULIFLOWER, POTATO AND CARROT CURRY | INDIAN RECIPES | GOODTO
From goodto.com
RED THAI COCONUT CURRY SHRIMP RECIPE - PAMELA SALZMAN
From pamelasalzman.com
COCONUT CHICKPEA CURRY - GREEN HEALTHY COOKING
From greenhealthycooking.com
CAULIFLOWER, POTATO, AND PEA CURRY RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
CAULIFLOWER CURRY RECIPE (INDIAN STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
THAI CHICKEN CAULIFLOWER CURRY - AVERIE COOKS
From averiecooks.com
SRI LANKAN GREEN BEAN CURRY | GREEN BEAN CURRY TEMPERED WITH …
From kannammacooks.com
CAULIFLOWER, CHICKPEA AND COCONUT MILK CURRY - VEGETARIAN SOCIETY
From vegsoc.org
CAULIFLOWER, MUSHROOM, CARLIN PEA CURRY | MOORLANDS EATER
From moorlandseater.com
SRI LANKAN CAULIFLOWER CURRY - THE FLAVOR BENDER
From theflavorbender.com
CARROT CURRY (INDIAN STYLE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
RECIPE | CAULIFLOWER AND CHICKPEA COCONUT CURRY - OH MY VEGGIES
From ohmyveggies.com
INSTANT POT CAULIFLOWER CURRY RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
You'll also love
Related Search