You may also like
Categories:
oil onions ginger garlic curry powder ground coriander turmeric cauliflower potatoes carrot vegetable stock coconut milk zucchini frozen peas cilantro rice
Viewed: 65 - Published at: 9 years agoIngredients
- 2 tbsp oil
- 2 None onions, chopped
- 1 tbsp grated ginger
- 3 cloves garlic, crushed
- 1 tbsp curry powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1/2 head cauliflower, cut into small florets
- 2 None potatoes, peeled and chopped
- 1 None carrot, chopped
- 1 1/2 cups vegetable stock
- 1 cup coconut milk or heavy cream
- 1 None zucchini, chopped
- 1 cup frozen peas
- 1/4 cup chopped cilantro
- None None Spiced rice, to serve (optional)
Method
- Heat oil in a large saucepan on medium heat. Saute onion 4-5 mins, until lightly golden. Add spices and cook, stirring, for 1-2 mins.
- Add cauliflower, potatoes and carrot to pan with stock. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 10-15 mins.
- Stir in coconut milk, zucchini and peas. Simmer, stirring, for 10 mins. Season to taste.
- Sprinkle with cilantro. Serve with spiced rice, if desired.
