Carrots and Cauliflower with Chile and Ginger

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Even the most common, simple vegetables make wonderful curries. They are healthy since they are generally cooked very quickly, thus retaining the nutrients. As with all curries, you can make them hotter or milder as you prefer.


  • 6 or 7 carrots, sliced into rounds, or baby carrots left whole
  • 7 oz/200 g cauliflower florets


Blanch the carrots and cauliflower in boiling water for about 3 minutes, then drain and set aside.

Heat some vegetable oil in a wok or skillet and cook the shallots for a minute or two until soft, then add the garlic and cook for an additional minute, taking care not to burn the garlic.

Add the scallions, soy and fish sauces, carrots, and cauliflower and stir-fry for a couple of