Quick Curried Vegetables

READY IN: 30mins
Recipe by Engrossed

From Vegetarian Times.

Top Review by White Rose Child

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!

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
  3. Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
  4. Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
  5. Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
  6. Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
  7. Serve with basamati brown rice if desired.

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