Quick Vegetable Curry Recipe

Name: Quick Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Cauliflower; 4 whole Carrots; 1/2 pounds Shallots (1/2 Pound Should Be About 12 Shallots); 1 whole Lemon; 3 Tablespoons Vegetable Oil; 1 teaspoon Ground Ginger; 1 teaspoon Turmeric; 2 Tablespoons Water; 5-5/8 ounces, fluid Coconut Milk; 3 Tablespoons Chopped Cilantro

Servings: persons

1 head Cauliflower
4 whole Carrots
1/2 pounds Shallots (1/2 Pound Should Be About 12 Shallots)
1 whole Lemon
3 Tablespoons Vegetable Oil
1 teaspoon Ground Ginger
1 teaspoon Turmeric
2 Tablespoons Water
5-5/8 ounces, fluid Coconut Milk
3 Tablespoons Chopped Cilantro

1
1. Bring a large pot of salted water to a boil. Rince and cut the cauliflower into florets. Peel the carrots and cut them into chunks.
2
2. When the water boils, add the cauliflower and carrots, cook for about 10 minutes, until cooked but still crunchy. In the meantime, peel and halve lengthwise the shallots and set them aside. Squeeze the lemon juice, set aside. When they are done, drain the boiled vegetables and set aside.
3
3. In a large skillet or wok over medium-high heat, heat the vegetable oil. Add the ginger and turmeric, and stir to obtain a paste. Then add the shallots, saute for a few minutes, until they are golden. Add 2 tablespoons of water and stir it around to deglaze the pan. When the water has evaporated, add the cauliflower and carrots and saute for 3 to 5 minutes, stirring frequently. Add the coconut milk, lemon juice and cilantro. Bring to a boil, then reduce heat and simmer for another 3 to 5 minutes, stirring well to coat all the vegetables. Serve warm with white rice.
4
Source: Gourmand - August 2012.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head Cauliflower, 4 whole Carrots, 1/2 pounds Shallots (1/2 Pound Should Be About 12 Shallots), 1 whole Lemon, and more.

Yes, Quick Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Vegetable Curry

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