Broccoli Cauliflower Curry Extravaganza
Experience a vibrant medley of vegetables in this hearty curry featuring fresh broccoli, cauliflower, sweet potatoes, and carrots. Enhanced by creamy coconut milk and optional peas, each bite delivers a rich blend of flavors that warm the soul. Serve this colorful dish over rice or with warm naan for a satisfying and wholesome meal.
ingredients
- 1 head broccoli, chopped into florets
- 1 head cauliflower, chopped into florets
- 2 medium sweet potatoes, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 large carrots, sliced
- 1 cup peas (fresh or frozen, optional)
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Cooked rice or naan, for serving
steps
- 1.
Heat the vegetable oil in a large pot over medium heat.
- 2.
Add the chopped onion, garlic, and ginger. Sauté until softened, about 5 minutes.
- 3.
Stir in the curry powder, turmeric, and cumin, cooking for another minute until fragrant.
- 4.
Add the diced sweet potato, potatoes, and carrots to the pot. Stir well to coat with the spices.
- 5.
Pour in the coconut milk along with 2 cups of water. Bring to a simmer.
- 6.
Add the broccoli and cauliflower florets, and optional peas. Cover and cook for 15-20 minutes until vegetables are tender.
- 7.
Season with salt and pepper to taste. Adjust the consistency with more water if needed.
- 8.
Serve hot, garnished with fresh cilantro, alongside rice or naan.
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