Coconut Cauliflower Curry |Dinner

To save time chopping, substitute a bag of mixed frozen veggies or

toss in some leftover cooked potatoes when making this tropical

yellow curry recipe.


3/4 cup Vegetable Broth

1 cup of coconut milk

1 1/2 cups green peas

1 head cauliflower, chopped

2 carrots, chopped small

2 teaspoons minced fresh ginger

3 cloves garlic, minced

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon brown sugar

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 cup diced pineapple

2 tablespoons chopped fresh cilantro (optional)


1. Whisk together the Vegetable Broth and coconut milk in a large


2. Add remaining ingredients except the pineapple and cilantro, stirring

well to combine. Bring to a slow simmer, cover, and cook for 8–10

minutes, stirring occasionally. Add pineapple and heat for 2 more


3. Top with fresh cilantro if desired, and serve hot over rice or another

whole grain.

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