Got coconut milk? Use it to make this creamy, fragrant Cauliflower Curry with Peas & Carrots. Our Cauliflower Curry with Peas & Carrots makes 12 servings.
What You Need
Original recipe yields 12 servings
1 can (13.5 oz.) coconut milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
2 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. ground ginger
6 cups small cauliflower florets (about 1 head)
1 carrot, peeled, thinly sliced
1/2 cup frozen peas, thawed
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Let's Make It
Cook first 5 ingredients in large skillet on medium-low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally.
Add cauliflower and carrots; stir. Cover; cook 15 min. or until vegetables are tender, stirring occasionally.
Stir in peas; cook 2 min. or until heated through.
Serve this flavorful vegetable side dish along with your favorite cooked lean meat at your next family get-together.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.