Quick Curried Vegetables

From Vegetarian Times.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  teaspoons canola oil
• 1  large onion, chopped (about 1 1/2 cups)
• 1 (13 1/2ounce) 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

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.