Coconut, Carrot, and Cauliflower Curry

Coconut, Carrot, and Cauliflower Curry is an opulent dish that celebrates the fusion of robust flavors and textures. Cauliflower offers a subtle nuttiness and bite, while the carrots introduce a gentle sweetness, both of which are beautifully enveloped by the rich and creamy coconut milk broth. The broth is both velvety and decadent, blending an orchestra of spices that tantalize the palate with hints of earthiness, warmth, and a slight kick. The coconut milk not only provides a luxuriant creaminess but also a tropical undertone that elevates the curry to new heights.

• Preparation of Vegetables:
  • Cauliflower: With its pleasantly crunchy texture, cauliflower acts as a sponge, absorbing the myriad of flavors from the curry. Make sure to cut it into florets to ensure even cooking and easy bite-sized consumption.
  • Carrots: Their natural sweetness complements the mild nuttiness of the cauliflower. Sliced into rounds, they not only offer color but also a contrasting texture in the curry.
• Base Creation:
  • Sautéing Onions: This is the foundational step. Onions, when sautéed, release their natural sugars, offering a caramelized undertone to the curry.
  • Garlic and Ginger: These two are aromatic heavyweights. Ginger introduces a zesty warmth, while garlic provides a deep-rooted pungency.
• Layering of Spices:
  • Curry Powder & Turmeric: Curry powder, a blend of various spices, is the backbone, providing earthy and warm flavors. Turmeric gives the curry a golden hue and a slightly peppery, warm taste.
  • Cumin & Coriander: Cumin offers a slightly bitter and toasty note, while coriander seeds lend a citrusy warmth. Both are necessary to balance the other spices.
  • Chili: Adjusted to personal preference, it gives the dish its heat, making the curry vibrant and lively. Want it spicier? Add more chili powder.
• Coconut Milk Broth:
  • The silky texture and mild sweetness of coconut milk mellow down the spices. Combined with vegetable broth a creamy, but not overpowering, broth forms. The tropical nuance of coconut milk elevates the dish, making it a tad bit exotic.
• Simmering:
  • As the curry simmers, the vegetables become tender and soak up the myriad of flavors. The spices mingle, the coconut milk thickens slightly, and everything marries together nicely.
• Final Touches:
  • Lime: A squeeze of lime juice at the end cuts through the richness, providing a zing that balances the creaminess of the coconut.
  • Cilantro: A sprinkle of freshly chopped cilantro gives the dish a burst of freshness, rounding out the dish perfectly.

From the first sight to the last bite, this Coconut, Carrot, and Cauliflower Curry takes you on a culinary journey, making you appreciate the art of balancing flavors and textures in cooking. I’d recommend pairing the curry with steamed rice, naan, or flatbreads to soak up the delectable sauce, ensuring that no drop is left behind.

Coconut, Carrot, and Cauliflower Curry

5 from 1 vote

Course: MainsCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Coconut, carrot, and cauliflower curry is a creamy and aromatic medley of tender vegetables immersed in a rich coconut broth, infused with warm spices and vibrant flavors.

Ingredients

• 1 large 1 head of cauliflower, cut into florets

• 3 large 3 carrot, sliced into 1/2″ rounds

• 1 can (14 oz) 1 coconut milk

• 1 cup 1 vegetable broth

• 1 large 1 onion, chopped

• 3 cloves 3 garlic, minced

• 1 inch piece of 1 ginger, grated

• 2 tablespoons 2 vegetable oil

• 2 tablespoons 2 curry powder

• 1 teaspoon 1 turmeric powder

• 1 teaspoon 1 ground cumin

• 1/2 teaspoon 1/2 chili powder

• 1/2 teaspoon 1/2 ground coriander

• salt to taste

• 1 tablespoon 1 cilantro, freshly chopped

• 1 1 lime, juiced

Equipment

• Dutch ovenBuy now
• Chef’s knifeBuy now
• Slotted spoonBuy now

Directions

• Cook the Base:
  In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent and slightly golden. Add the garlic and ginger to the pot and sauté for another 1-2 minutes, or until fragrant.
• Add Spices:
  Sprinkle in the curry powder, turmeric, cumin, chili powder, and coriander. Stir well, allowing the spices to coat the onions and toast slightly for about a minute, releasing their flavors.
• Add Vegetables:
  Add the sliced carrots and cauliflower florets to the pot, stirring to ensure they are well-coated with the spice mixture.
• Add Liquid:
  Pour the coconut milk and vegetable broth into the pot. If the vegetables aren’t nearly covered, you can add vegetable broth to supplement. Bring the mixture to a boil, and then reduce the heat to low.
• Simmer:
  Cover the pot and let the curry simmer for about 20-25 minutes, or until the carrots and cauliflower are tender but not mushy. Occasionally stir to prevent sticking.
• Finish and Serve:
  Once the vegetables are cooked through, season with salt to taste. Remove from heat and stir in the lime juice for a burst of freshness. Serve hot and garnish with freshly chopped cilantro.
  
  It pairs well with rice, quinoa, or flatbreads.