Cauliflower and Carrot Curry
Recipe By :Adapted from Pressure Cooking for Everyone by Rodgers and Ward
Serving Size : 6
Using lite coconut milk or soymilk with 1/2 tsp. of coconut extract added will reduce the fat content of this delicious curry without reducing the flavor.
2 tablespoons water
4 medium carrots — 1/2-inch rounds
1 large onion — chopped
1 garlic clove — finely chopped
2 teaspoons madras-style curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt (optional, to taste)
1 1/4 pounds cauliflower, broken into 1/2-inch florets
1 cup low sodium vegetable broth
1/2 cup canned unsweetened coconut milk (lite)
1 teaspoon cornstarch
1 tablespoon water
1 cup thawed frozen petite peas
6 cups hot cooked rice — for serving (2 cups raw basmati rice)
chopped fresh cilantro (optional) — for garnish
1. In a 5- to 7-quart pressure cooker, heat 2 tbsp. water over medium-high heat. Add the carrots, onion, and garlic. Cook, stirring often, until the onion begins to soften, about 2 minutes. Add the curry, cumin, and salt and stir until fragrant, about 20 seconds. Add the cauliflower, stock, and coconut milk.
2. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 1 minute. Remove from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.
3. In a small bowl, sprinkle the cornstarch over the water and stir to dissolve. Stir the dissolved cornstarch and peas into the cooking liquid. Bring to a boil-the sauce will be lightly thickened. Serve immediately, spooned over the rice, sprinkling with cilantro, if desired.
NOTES : This recipe, adapted from Rick’s book On Rice, makes an almost instant vegetarian dinner. It is great spooned over basmati rice. Madras curry powder is a mild blend, and the one most likely to be found in supermarkets. If you buy your curry powder at a spice shop, be sure it is not too hot for your taste.
The following nutritional breakdowns do not include the rice:
Per serving (using regular coconut milk): 129 Calories (kcal); 5g Total Fat; (33% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 252mg Sodium
Per serving (using fatfree soymilk): 91 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g Protein; 18g Carbohydrate; 0mg Cholesterol; 256mg Sodium
April 28th, 2012 at 3:13 pm
Made this today to take to a potluck dinner. Husband is already raving over it. Excellent recipe.