Category: Curry Powder

Gingered Cauliflower and Broccoli

11/2/2022

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Ingredients

1 1/2 cup broccoli florets
1 1/2 cup cauliflower florets
1 medium onion, sliced
1-inch piece of fresh ginger, grated
2 garlic cloves, minced
1/2 tsp curry powder (mild or spicy)
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp paprika
Salt, pepper to taste

Instructions

Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender.
Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables. Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
Add to the skillet the grated ginger, minced garlic and all of the spices. Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste.

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Curried Carrot Soup with Coconut Milk

11/4/2020

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Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces
8 to 10 cups chicken or vegetable broth
1 teaspoon 5 spice powder
1 teaspoon curry powder
2 tablespoons minced ginger
2 – 2½ cups unsweetened coconut milk
½ teaspoon sea salt
½ cup shredded cilantro, plus 16 whole leaves

Place carrots, broth and spices in a large soup pot. Bring to a boil and immediately reduce to a simmer.
Stirring occasionally, continue to simmer for 30 to 40 minutes, until the carrots can be pierced easily with a toothpick.
Remove the pot from the heat and let cool down.
Transfer in batches to a blender or food processor and process until smoothly puréed. Transfer each pureed batch to a large bowl.
When all batches are processed, return the puréed soup to the soup pot.
Gently return the soup to a low simmer.
Add the coconut milk, salt and the shredded cilantro and mix well.
Ladle into serving bowls and garnish with whole cilantro leaves.

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Gingered Cauliflower and Broccoli

Curried Carrot Soup with Coconut Milk

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