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This mild sweet curry sauce is naturally yellowed by carrots and has the mellow, subtle flavors of fenugreek, mustard seeds, charnuska, cumin, and fennel.

INGREDIENTS

For curry sauce:

In a medium pot, saute onion with ¼ tsp. of the Bengal Bay and ¼ tsp. of the salt in coconut oil over medium-high heat for 8 to 12 min., stirring consistently until browned. Reduce heat to medium-low and stir in carrots, remaining ¼ tsp. Bengal Bay and ¼ tsp. of the salt. Cook for 8 to 12 min. or until carrots are softened. Reduce heat to low and stir in garlic and remaining ¼ tsp. salt. Cook for 4 to 6 min. Stir in coconut milk and turn off the heat. Let sauce rest for 10 to 15 min. then pour into a blender. Add hot water and ginger and blend until smooth. Return to the pot and warm over low heat until ready to serve.

For cauliflower:

Preheat oven to 400 degrees. Toss cauliflower with coconut oil and salt. Place on a pan lined with foil and roast for 20 to 25 min. or until the cauliflower edges begin to brown. Toss cauliflower with curry sauce to taste. Sprinkle with basil just before serving.

You can replace the basil with any other fresh herbs of your choice. Spoon the curry over grilled chicken, baked fish, sautéed shrimp, or your favorite roasted vegetable. Turn the curry into a soup by adding broth, water, or more coconut milk to taste.