Ingredients
- 2 teaspoons canola oil
- 1 large onion, chopped (about 1 1/2 cups)
- 1 (13 1/2 ounce) can coconut milk
- 1 cup vegetable broth
- 3 tablespoons tomato paste
- 3 tablespoons mild curry powder
- 3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 pound)
- 1 (9 ounce) package frozen cut green beans, cut or 1 (9 ounce) package fresh green beans, cut
- 1 small cauliflower, cut into small florets (about 4 cups)
- 1/2 cup frozen green peas
How to Make
-
Step 1: Heat oil in a large saucepan over medium-high heat.
-
Step 2: Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
-
Step 3: Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
-
Step 4: Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
-
Step 5: Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
-
Step 6: Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
-
Step 7: Serve with basamati brown rice if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.