Ingredients
-
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
Instructions
- 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.