Quick Curried Vegetables Recipe

Quick Curried Vegetables

Serves 6

30 minutes or fewer

All curry powders are not created equal. For an easy-to-find option that’s mild when it comes to heat, but really delivers on flavor, try Sun Brand Madras Curry Powder. You can always add a pinch or two of cayenne pepper if you like your curry dishes hotter.

2 tsp. canola oil
1 large onion, chopped (about 1 ½ cups)
1 13.5-oz. can reduced-fat coconut milk
1 cup low-sodium vegetable broth
3 Tbs. tomato paste
3 Tbs. mild curry powder3 Tbs. mild curry powder
3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks
1 9-oz. pkg. frozen cut green beans
1 small cauliflower, cut into small florets (about 4 cups)
½ cup frozen green peas
¼ cup chopped cilantro
1 to 2 Tbs. fresh lime juice

Heat oil in 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 and pepper. Serve with basmati brown rice, if desired.

September 2005