I love curries. All curries. But as a vegetarian, it’s hard to find curry recipes that work with my diet. So when I first started playing around with this recipe, I knew I found something special.
I had never been a big cauliflower fan until recently, and in this dish I can’t get enough. It creates a substantial, hearty feel to the dish, while providing a ton of nutrition.
The combination of sweet (from the carrots and currants) and salty (from the cashews), mixed with the warm spices (from the curry and turmeric) to the cool silky texture (from the the coconut milk) of the sauce is addicting. Each bite has so much flavor packed into it.
I love using basmati rice for this recipe, but you could really use any of your favorite rices. Regardless of what rice you use though, I would suggest “toasting” your rice before you cook it. It’s a really simple step that brings out the unique flavor of your rice. Start by adding the rice directly to the pot (without any liquid) with a tablespoon or two of olive oil. Over medium/low heat, stir until the rice releases a nutty aroma. It only takes a few minutes (be sure to keep any eye on it, the rice can “burn” quickly). Then continue cooking the rice according to the directions.
Enjoy!
Recipe:
Recipe:
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