Got coconut milk? Use it to make this creamy, fragrant Cauliflower Curry with Peas and Carrots. You may never want plain ol' cauliflower again!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (400 mL) coconut milk
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
2 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. ground ginger
6 cups small cauliflower florets (about 1 head)
1 carrot, peeled, thinly sliced
1/2 cup frozen peas, thawed
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How do I make it ?
Cook first 5 ingredients in large skillet on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally.
Add cauliflower and carrots; stir. Cover; cook 15 min. or until vegetables are tender, stirring occasionally.
Stir in peas; cook 2 min. or until heated through.
Kraft Kitchen Tips!
Serve this flavourful vegetable side dish with hot cooked basmati rice.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 10 g
Cholesterol 25 mg
Sodium 125 mg
Carbohydrate 6 g
Fibre 2 g
Sugars 2 g
Protein 4 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.