Instructions: In a Dutch oven or flameproof casserole, heat the oil over medium heat. Add the carrots and onion. Cook, stirring often, until the onions are golden, about 6 minutes. Stir in the garlic and cook for 1 minute. Add the curry and cumin and stir for 30 seconds.

Add the cauliflower, vegetable broth, and coconut milk. Bring to a boil and reduce the heat to low. Cover and simmer until the vegetables are tender, 10 to 15 minutes. Add the peas and cook until heated through, about 2 minutes. Season with the salt.

Spoon the rice into individual bowls and top with the curry. Serve immediately.

This recipe yields 4 to 6 servings.

Comments: Heres a colorful vegetarian curry that is easy to make. Ripe summer vegetables get a lot of press, but there is a challenge of making something tasty out of the inexpensive, plebeian vegetables that are available year round.

Can be Cooked In Under 30 Minutes

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