Coconut Curried Cauliflower and Carrots

Coconut Curried Cauliflower and Carrots

Serves 4

For the Cauliflower and Carrots:

3 Carrots, peeled and sliced 1/8 inch thick

1 whole cauliflower, core removed and sliced

1 teaspoon salt

2 Tablespoons olive oil

Place vegetables on a baking sheet and drizzle with the oil and sprinkle with the salt.  Bake at 400 degrees for 10 minutes or until a few golden brown edges.  It will be better to under cook them better than over cooking or they will be mushy.

For the curry sauce:

¼ cup olive oil

1 yellow onion, diced small

½ cup fresh ginger chopped or 1 small knob chopped with skin on

1 teaspoon mustard seeds, yellow, black or brown

1 teaspoon fennel seeds

1 teaspoon cardamom pods

2 teaspoons cumin

2 cups diced tomatoes

1 can coconut milk (14 ounces)

1 teaspoon salt

In a sauce pan add the olive oil and the onion and ginger. Cook for 5 minutes or until a very light golden brown.  Add all of the spices; mustard, cumin, fennel, and cardamom.  Stir for 1 minute.  Add the tomatoes and coconut milk.  Using the empty can of coconut milk, fill it half full with water and add to the pan.  Season with salt.  Bring to a simmer and then lower to a simmer.  Simmer for 10 minutes and then puree with a blender or hand blender. 

Using 2 cups of the curry sauce pour over vegetables and toss all together.  Serve over rice or as they are.  Substitute any vegetable.  Garnish with sliced chilies and cilantro if desired. Use extra sauce for anything else.