A delightful and aromatic vegetable curry simmered in a spiced coconut sauce, perfect for a comforting meal.
Steam the cauliflower, carrots, and peas until they are tender yet firm. Set them aside.
Steaming preserves the nutrients in the vegetables while keeping their texture intact.
Heat oil in a medium pot and add mustard seeds. Once they start popping, add chopped onion, minced garlic, and crushed red pepper. Sauté until the onion becomes translucent.
Ensure the mustard seeds pop to release their full flavor.
Lower the heat and stir in the ground coriander, turmeric, curry powder, salt, cumin, cinnamon, cardamom, and cloves. Cook for a few minutes to toast the spices.
Toasting the spices enhances their aroma and depth of flavor.
Pour in the coconut milk and simmer gently for a couple of minutes, ensuring it doesn't boil.
Simmering prevents the coconut milk from curdling.
Fold in the steamed vegetables and honey. Heat through without boiling.
Gently fold to avoid breaking the vegetables.
Serve the curry over steamed rice and enjoy.
Garnish with fresh cilantro for added freshness.
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