Scale

1 T olive or vegetable oil

1 small head cauliflower, chopped into florets

1 green pepper, diced

1 large onion, diced

2 large carrots, peeled and sliced into coins

2 cups shredded chicken (optional – see post for more protein suggestions)

2 cans coconut milk (I used 1 light and one regular, use your favorite combination)

1–2 T curry powder (See post for additional spice suggestions)

1 t ground coriander (optional)

1 t garam masala (optional)

Salt and pepper to taste

3 cups cooked rice, white or brown

Optional condiments (see post for ideas)

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Heat tablespoon of oil over medium/high heat in large skillet or wok. Add carrots, onions, and peppers to pan and stir fry for about 4-5 minutes, until onions begin to soften and appear translucent.
Add cauliflower to pan and cook for an additional 3 minutes.
Add curry powder (and coriander and garam masala, if using). Stir to coat vegetables cook for an additional minute, stirring constantly.
Add coconut milk with pan of curry coated vegetables. Stir thoroughly, so coconut milk takes on the curry color. Turn heat down to low and simmer 5 minutes.
Taste curry, adjust spices, adding salt and pepper any additional curry or other spices as needed. (See post for suggestions).
Add chicken, if using, and simmer curry for additional 10 to 15 minutes.
Serve over hot rice and with condiments as desired