Add the coconut milk and vegetable broth and season with salt and pepper. Curry powder—usually made with a blend of cumin, turmeric, mustard, ginger, coriander, saffron, and other spices—tends to be warming but not painfully hot, so it's a nice entry-level blend if you're feeding kids or those wary of spicy foods. Season with salt and pepper. Next add the peas and cook uncovered until tender, and until most of the liquid is absorbed. Rabia would like to point out that cauliflower is ridiculously nutritious, a wonderfully healthy vegetable. Stir in coconut milk and all but a cup or so roasted cauliflower. I find roasted cauliflower to have so much more flavor and such better texture than stewed. Add the coconut milk and vegetable broth and season with salt and pepper. Curry powder—usually made with a blend of cumin, turmeric, mustard, ginger, coriander, saffron, and other spices—tends to be warming but not painfully hot, so it's a nice entry-level blend if you're feeding kids or those wary of spicy foods. Toss the cauliflower in the curry powder, salt and oil. Easy Potato Curry with Roasted Cauliflower and Greens – this plant-based, vegan meal comes together in about 30 minutes. I gave the dish my little personal touch, so instead of cooking the vegetables in a curry simmer sauce, I simply roasted them with a blend of aromatic spices until they are fork tender. The original recipe by Danielle Centoni calls for the addition of sweet potatoes and canned tomato sauce which I chose not to use. Ladle the soup into bowls. Drain potatoes and add to pan along with the cauliflower florets. Add the cup of water and cook covered until the potatoes are just about tender, about 15 minutes. Add broth, potatoes, sweet potatoes, lime zest and juice. Add the roasted cauliflower to a blender with the broth and puree until smooth. Cover and bring to a boil over high heat. Spread on a single layer on a foil, parchment or silicone mat-lined baking sheet and bake for 30-40 minutes, shaking … Pre-heat oven to 400 degrees. Add the roasted cauliflower to a blender with the broth and puree until smooth. And instead of cooking the cauliflower with the sweet potatoes, I roasted them with sea salt and curry powder until crispy and golden brown. Remove from the heat. Cauliflower is roasted in the oven until sweet and caramelized while the potatoes are simmered to make a quick sauce. Plain roasted cauliflower is plenty delicious, but jazzing it up with a little spice makes a good thing even better. And instead of cooking the cauliflower with the sweet potatoes, I roasted them with sea salt and curry powder until crispy and golden brown. I actually think I like this roasted …