4 cups Cooked rice (preferably made with basmati rice)
1 Tbs Vegetable oil
4 large Carrots, cut into 1/2" rounds
1 medium Onion, chopped
2 Garlic cloves, minced
1 Tbs Madras curry powder
1 tsp Cumin seed, toasted and crushed
1 medium Cauliflower head - (2 lbs), cut small florets
1 cup Homemade vegetable broth, vegetable bouillon, or canned broth
1/2 cup Canned unsweetened coconut milk
1 cup Thawed frozen peas
1/4 tsp Salt, or to taste


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.