Prep 0 mins
Cook 30 mins
From Vegetarian Times.
- 2 teaspoons canola oil
- 1 large onion, chopped (about 1 1/2 cups)
- 1 (13 1/2 ounce) can reduced-fat coconut milk
- 1 cup low sodium vegetable broth
- 3 tablespoons tomato paste
- 3 tablespoons mild curry powder
- 3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.)
- 1 (9 ounce) package frozen cut green beans or 1 (9 ounce) package fresh green beans, cut
- 1 small cauliflower, cut into small florets (about 4 cups)
- 1⁄2 cup frozen green pea
- 1⁄4 cup fresh cilantro, chopped
- 1 -2 tablespoon fresh lime juice
- cayenne pepper, to taste (optional)
- Heat oil in a large saucepan over medium-high heat.
- Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
- Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
- Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
- Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
- Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
- Serve with basamati brown rice if desired.
Just can't give this any less than 5 stars. I wasn't sure about this, tasting it as it cooked, but in the end, after adding the lime juice and a bit of salt- wow! Great flavor! I served it with steamed swiss chard which worked very well. Oh, and in the first step I tried sauteeing the curry powder with the onion, but there just wasn't enough oil there, so I doubt it made a difference. My advice is to be generous with the lime juice, and I added about 1/2 tsp salt. Thanks, will enjoy leftovers!
This was nice! I was a tiny bit wary of the two not-so-wonderful reviews, but hey, I'm a good cook, I can make this taste good. And I did! Yay me! Yay Engrossed, this IS a good recipe. I am loathe to use frozen veggies, I will only use frozen peas, and I did, the green beans were fresh. I did use full-fat coconut milk, that probably added to the flavor. I also have a great curry mix that I get in my local market, they grind it all there fresh each day. This was a lovely veggie dish that I served up with Thai rice, and the leftovers were very yummy the next day at the office.
This was quick, and therefore seemed to lack some depth of flavour. I would rate this as a side dish to compliment a full flavoured curry such as a vindaloo. I have tried this twice, the first time as the recipe is written, not too hot. Second time around I tried the more conventional method and fried the onion with the curry powder, I also added a couple of cloves of garlic, and some okra and sliced carrots, this improved things a lot. The lack of salt was not missed, and, I added a chicken stock cube to help things along. As a main dish this would appeal to vegetarians and those not used to a real curry. On leaving the dish and reheating on the following day things improved. Unlike one reviewer I had no problem with the coconut milk, I used to live in Sri Lanka where it is used in many curry dishes. As A thought this would make a very pleasant soup with a crusty roll on a cold day.