Waka Veggie Coconut Curry

Ingredients

• 2 cups cauliflower florets
• 1 medium carrots
• 1/2 cup green peas
• 1 can (13.5 oz / 400 ml) coconut milk (full-fat)
• 1 tbsp lime juice
• 1 tsp lime zest(optional)
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 2 cloves garlic
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water(optional)
• 2 tbsp cilantro, chopped (for serving)(optional)

Instructions

1. 1

   Prep (about 12 minutes): Cut cauliflower into bite-size florets. Slice carrots into thin half-moons. Mince garlic and grate ginger.

2. 2

   Cook (about 20 minutes): Heat olive oil in a pan over medium heat. Add garlic and ginger and cook for 30–60 seconds until fragrant.

3. 3

   Add curry powder and turmeric, stirring for 20–30 seconds. Add cauliflower and carrots, then pour in coconut milk and water (if using). Season with salt and black pepper.

4. 4

   Simmer until vegetables are tender, 12–15 minutes. Stir in peas for the last 3–4 minutes to warm through.

5. 5

   Turn off heat and stir in lime juice (and lime zest if using). Taste and adjust salt/pepper. Serve hot, topped with cilantro if desired.