SWEET POTATO-CAULIFLOWER CURRY

Sweet Potato-Cauliflower Curry image

Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 19

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Ingredients

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)
4 cups fresh cauliflower florets
1 tablespoon finely chopped gingerroot
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (13.5 oz) coconut milk (not cream of coconut)
1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup uncooked regular brown or white rice
1 1/3 cups water
1 teaspoon butter
1/3 cup sliced almonds, toasted
1/3 cup sliced green onions (5 medium)
1/3 cup chopped fresh cilantro

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 11 g, TransFat 0 g