Simple Vegetable Curry

Ingredients

• 1 tablespoon vegetable oil
• 2 teaspoons brown mustard seeds
• 1 medium yellow onion, diced small
• 1 cup long-grain white rice
• coarse salt and ground pepper
• 1 tablespoon red curry paste
• 1 cup unsweetened coconut milk (from a 13.5-ounce can)
• 2 carrots  
• 1 small cauliflower, cut into florets
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• fresh cilantro, for serving

[Potatoes would also be a nice addition, add at the same time as carrots.]

Directions

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.  
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.  

Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Cauliflower Gratin

• 1 large head cauliflower, cored and cut into florets
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 cup grated Parmesan
• Coarse salt and ground pepper
• 1/2 cup fresh breadcrumbs
• 1 tablespoon unsalted butter, cut into small pieces

Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Cauliflower with Mustard-Lemon Butter

• 1 small head of cauliflower (about 1 3/4 pounds)
• 1 teaspoon coarse kosher salt

• 6 tablespoons (3/4 stick) butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole grain Dijon mustard
• 1 1/2 teaspoons finely grated lemon peel

• 1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel. Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes. Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

Simple Vegetable Curry

• 1 tablespoon vegetable oil
• 2 teaspoons brown mustard seeds
• 1 medium yellow onion, diced small
• 1 cup long-grain white rice
• coarse salt and ground pepper
• 1 tablespoon red curry paste
• 1 cup unsweetened coconut milk (from a 13.5-ounce can)
• 2 carrots  
• 1 small cauliflower, cut into florets
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• fresh cilantro, for serving

[Potatoes would also be a nice addition, add at the same time as carrots.]

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.  
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.  
3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.