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!
- 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)
Directions See How It's Made
- 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.