I have a side dish recipe to share with you today that you’ll want to add to your spring and summer menus. Coconut Curried Cauliflower and Carrots comes from Cutthroat Kitchen champion Chef Kelly Wangard, the executive chef at Summerwood Winery and Inn in Paso Robles, Calif.
“This is a perfect recipe for Earth Day due to it being in season with easy-to-get ingredients combined with the aromatic spices of fennel, cumin and ginger,” says Chef Wangard. She recommends pairing this dish with the SIP Certified Tangent Viognier. “It will add to the aromatics of the curry spices and cut the creaminess of the coconut milk to give it additional brightness.” I’ve never had Tangent Viognier, but I do enjoy the varietal.
While Chef Wangard recommends this dish for an Earth Day celebration, I’m going to add that it seems like a great dish to pair with an Easter ham. Years ago I used to do a curried fruit dish with my ham, but stopped making it because it used all canned fruit. I’ve also found that Viogner goes well with ham.

Prep time: 20 minutes 

Total time: 40 minutes

Yields: 4 servings

Coconut Curried Cauliflower and Carrots

Ingredients for the vegetables

  • 3 carrots, peeled and sliced 1/8 inch thick

  • 1 whole cauliflower, core removed and sliced
  • 1 teaspoon salt
  • 2 tablespoons olive oil
Ingredients for the curry sauce
  • 1/4 cup olive oil

  • 1 yellow onion, diced small
  • 1/2 cup fresh ginger chopped or 1 small knob chopped with skin on
  • 1 teaspoon mustard seeds, yellow, black or brown

  • 1 teaspoon fennel seeds
  • 1 teaspoon cardamom pods

  • 2 teaspoons cumin

  • 2 cups diced tomatoes

  • 1 can coconut milk (14 ounces)

  • 1 teaspoon salt
Cooking directions
  1. Place vegetables on a baking sheet and drizzle with the oil and sprinkle with the salt.
  2. Bake at 400 degrees for 10 minutes or until a few golden brown edges.
  3. It will be better to under cook them better than over cooking or they will be mushy.
  4. For the sauce, take a sauce pan and add the olive oil and the onion and ginger. Cook for 5 minutes or until a very light golden brown.
  5. Add all of the spices; mustard, cumin, fennel, and cardamom. Stir for 1 minute.
  6. Add the tomatoes and coconut milk.
  7. Using the empty can of coconut milk, fill it half full with water and add to the pan.
  8. Season with salt.
  9. Bring to a simmer and then lower to a simmer.
  10. Simmer for 10 minutes and then puree with a blender or hand blender.
  11. Using 2 cups of the curry sauce pour over vegetables and toss all together.
Ideas for serving
  • You can serve over rice or as is.
  • Try substituting other vegetables.
  • Garnish with sliced chilies and cilantro if desired. (I'd probably leave the chilies and cilantro off if serving with ham.)

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.