Curried Carrot And Cauliflower Pickles Food

CURRIED CAULIFLOWER AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Steps:

• In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
• Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
• Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
• Serve on hot rice with yogurt on top.