curry & cauliflower. yum.

what is it about curry and cauliflower together that makes such a great match? i don't really know exactly, but what i DO know is that when you add coconut milk into the mix, it becomes simply irresistable. that's why this quick and easy dish has become a standby at our house. it comes from How it All Vegan, one of my first and still most often used vegan cookbooks.


Creamy Curried Veggies (HIAV, p. 106)

WHAT YOU NEED:
1 large onion
2-6 cloves garlic, minced
1-3 large carrots, diced
2 Tbsp olive oil
1 medium potato, peeled and cubed
1.5 cups cauliflower florets, diced
6-8 mushrooms (or some other veg), sliced
1 Tbsp curry powder
½ tsp cumin
½ tsp tumeric
pinch of cayenne pepper
1 cup coconut milk (I actually just use the whole can)
1 cup peas (frozen, but thawed a bit)
3 Tbsp soy sauce (or Braggs)


WHAT YOU NEED TO DO:
1)Fry up the onions, garlic and carrots in oil on medium-high for few minutes
2)Add the potatio, cauliflower, mushrooms (or other veg) and spices. Stir together and cook for 2-4 minutes stirring often so the spices don't stick to the pan


3)Add the milk, stir, cover and reduce the heat to medium low. Simmer for 10-20 minutes, stirring occassionally.
4)Once the potatoes can be pierced easily with a fork, add the peas and the soy sauce (or braggs). Stir together and turn up the heat to medium-high. Cook for a few more minutes until the peas have had a chance to cook.
5)Serve over rice or noodles. Makes 2-4 servings.


-Annalise