Curried Cauliflower And Carrots
Curried Cauliflower And Carrots
This is a really easy and healthy cauliflower recipe, done the Indian way. It can keep refrigerated for up to 2 to 3 days, but probably won't last that long because it's so delicious.Recipe courtesy of Rasheeda Blogs
Prep Time
30
minutes
Cook Time
45
minutes
Servings
4
servings
Total time: 1.23 hours
Ingredients
- 1 head of cauliflower, cut into florets, washed and set aside
- 1/4 cup olive oil
- 1 medium onion, cut in small dice
- 2 large carrots, peeled and cut into discs
- 1 sprig curry leaves (optional but recommended)
- 4 cloves garlic, fine chopped
- 1 inch fresh ginger root, grated
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon fresh chopped cilantro
- 1 tablespoon fresh chopped mint
- 4 small green chilies
- 1 cup vegetable broth or water (use more if you need to)
- 1 teaspoon cornstarch plus ¼ cup water (to make a slurry)
- 1 teaspoon fresh cilantro finely chopped, for garnish
Directions
- In a cast iron skillet or saucepan of your choice, heat the olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
- Turn the heat up to medium high and add garlic and ginger and sauté to get the ginger and garlic slightly fried.
- Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook, stirring for 2 minutes.
- Add prepared cauliflower and stir fry for 2 minutes on high heat.
- Add ¾ cup broth or water, saving the rest for later.
- Mix, cover and cook until most of the water evaporates. Fry the contents until oil separates on the sides.
- Add rest of the broth or water (¼ cup), and bring it back to a boil.
- Add cornstarch slurry and stir to combine well. Continue to cook until sauce thickens. Turn the heat off, cover and let it rest for 10 minutes before serving.
- Serve in a bowl and garnish with cilantro.