After weeks of warm weather we have had a few cold days here in North Carolina, so I wanted something warm and filling. I also have been craving curry, so this dish was perfect. Curry is one of my favorite things to eat. I love all the bold flavors and the spice. For this curry, I roasted the veggies, put in some chick peas and I served it over brown rice.
Vegetable Coconut Curry
3 TBSP canola oil or olive oil
1 small head of cauliflower
1 can chick peas drained and rinsed
1 onion diced
2 cloves of garlic minsed
1 can of coconut milk
1 cup of vegetable broth
1 tsp salt
2 tsp of ground ginger or 1 tbsp of fresh ginger minsed
2 Tbsp curry powder
1/4 cup chopped cilantro (optional)
Cooked brown rice (optional)
Preheat the oven to 400. Cut the cauliflower into small florets and chop the carrots into 1/2 inch slices. Coat the veggies in about 2 Tbsp of the oil and put them on a sheet pan. Roast the veggies for about 20 minutes until they are tender. While the veggies are roasting start the sauce.
In a large skillet heat the remaining Tbsp of oil. Add in the onion and sauté for about 5 minutes. Add in the garlic and fresh ginger if you are using it, then cook another minute. Pour in the coconut milk, the broth, ground ginger, curry powder and salt. Simmer for 10 minutes. When the veggies are finished roasting, add them into the curry sauce with the chick peas. Simmer for another 5 minutes. Stir in the cilantro into the curry if you are using it. Serve the curry over brown rice.