Aromatic Indian Curry with Coconut Milk

(from jenniferstuart’s recipe box)

Source: 6 o'clock scramble

Cook time: 30 minutes
Serves 6 people

Ingredients

  • 1 Tbsp. vegetable oil
  • 4 large carrots, sliced
  • 1 medium yellow onion, chopped
  • 1 lb. boneless, skinless chicken breast or extra-firm tofu or Quorn (a meat substitute), diced (optional)
  • 1 tsp. chopped garlic (about 2 cloves)
  • 1 1/2 Tbsp. curry powder
  • 1 head cauliflower, cut into small florets
  • 1 cup vegetable or chicken broth
  • 3/4 cup light unsweetened coconut milk
  • 1 cup frozen peas
  • 1/4 tsp. salt

Directions

  1. In a large heavy duty stock pot or Dutch oven, heat the oil over medium heat. Add the carrot, onions,

  2. chicken (optional), and garlic and sauté, stirring often, until the onions start to brown, about 5-7

  3. minutes.

  4. Stir in the curry powder and add the cauliflower, broth and coconut milk. Bring it to a boil, reduce the

  5. heat to low, and cover and simmer until the cauliflower is tender, about 15 minutes.

  6. Stir in the peas and salt and serve it over rice.

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