Coconut, Carrot, and Cauliflower Curry

Coconut, Carrot, and Cauliflower Curry is a unique, plant-based dish that marries curry’s warm, fragrant flavors with the creamy richness of coconut milk and fresh vegetables. The dish begins with a flavorful base of sautéed onions, garlic, and ginger, which form a rich aromatic foundation for the spices. The onions are cooked until translucent and slightly golden, releasing their natural sweetness, while the garlic and ginger provide a fresh, zesty kick that elevates the entire dish.

Once the base is ready, a blend of spices – curry powder, turmeric, cumin, chili powder, and coriander -is added to the pot. These spices coat the onions and create a vibrant and aromatic mixture. By allowing the spices to toast briefly in the pan, their flavors deepen, releasing a warm, fragrant aroma that sets the stage for the rest of the ingredients. The result is a flavorful curry base that will infuse every dish component with its enticing, complex flavors.

Next, sliced carrots and cauliflower florets are added to the pot. These vegetables are not only nutritious but also perfect for soaking up the flavors of the curry. The carrots bring a natural sweetness to the dish, while the cauliflower adds a nutty, earthy undertone. Both vegetables are sturdy enough to hold their texture during the simmering process, making them tender without turning mushy.

The magic happens when the coconut milk and vegetable broth are poured into the pot. The creamy richness of the coconut milk balances the heat from the spices and gives the curry its signature velvety texture. The vegetable broth adds depth, lightening the richness of the coconut milk and helping the dish achieve the perfect consistency. As the mixture simmers, the carrots and cauliflower absorb the flavors of the broth, making them both tender and flavorful.

The dish is then simmered, a crucial step that allows the flavors to meld together. During this time, the vegetables soften and become infused with the rich, spiced coconut broth. The resulting curry is hearty and flavorful, with layers of warmth and complexity from the spices. A squeeze of fresh lime juice is added to the pot to finish the dish. The lime juice cuts through the richness of the coconut milk, adding a bright, tangy element that lifts the flavors of the curry.

Once cooked, the Coconut, Carrot, and Cauliflower Curry is served over a bed of rice, which helps to soak up the flavorful sauce. A sprinkle of freshly chopped cilantro adds a fresh, herbal note that complements the spices’ warmth and the coconut milk’s creaminess. The finished dish is a perfect balance of flavors—rich and creamy yet light and bright—with a satisfying mix of textures from the tender vegetables and the fluffy rice.

Whether you are looking for a hearty weeknight meal or a dish to impress guests, this curry is a great choice. Its simplicity and bold flavors make it a versatile dish that can easily be adapted to include other vegetables or proteins. With its combination of spices, coconut milk, and fresh vegetables, Coconut, Carrot, and Cauliflower Curry offers a delicious, comforting meal packed with flavor and sure to become a favorite.

Coconut, Carrot, and Cauliflower Curry

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Coconut, Carrot, and Cauliflower Curry is a fragrant, creamy dish that combines sweet carrots, nutty cauliflower, and a blend of warm spices, all simmered in rich coconut milk. Finished with a squeeze of lime and served over rice, this plant-based curry offers a comforting balance of richness and brightness.

Ingredients

• 1 large head of cauliflower, cut into florets

• 3 large carrots, sliced into rounds

• 2 cups coconut milk

• 1 cup vegetable broth

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, grated

• 2 tablespoons vegetable oil

• 2 tablespoons curry powder

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground coriander

• 1 lime, juiced

• to taste, salt and ground black pepper

• for garnish, cilantro, freshly chopped

Directions

• Cook the Base:
  Heat the vegetable oil over medium heat in a large pot or Dutch oven. 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. Stir well 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 more vegetable broth. Bring the mixture to a boil, then reduce the heat to low.
• Simmer:
  Cover the pot and let the mixture simmer for 20-25 minutes, or until the carrots and cauliflower are tender but not mushy.
• Finish and Serve:
  Once the vegetables are cooked through and the mixture has simmered, season with salt and ground black pepper to taste. Remove from heat and stir in the lime juice for a burst of freshness. Spoon into bowls over rice and garnish with freshly chopped cilantro.