VEGETABLE CURRY WITH JASMINE RICE

VEGETABLE CURRY WITH JASMINE RICE image

Yield 6 servings

Number Of Ingredients 15

2 tbsp olive oil
1 cup finely chopped sweet onion
4 garlic cloves, minced
2 tbsp red curry paste
1 cup low-fat coconut milk
3/4 cup chopped canned tomatoes
3/4 cup water
1/2 lb small new red potatoes, halved, larger ones quatered
1/2 tsp salt
3 cups bite-sized cauliflower florets
1 cup 1/2" diced zucchini (about one small)
1 cup frozen shelled edamame
1 tbsp fresh-squeezed lime juice
chopped fresh cilantro to garnish
6 cups cooked jasmine rice

Steps:

1. Heat olive oil in a Dutch oven or heavy-bottomed pot over med-low heat. Add onion and garlic and cook until soft, about 4 minutes. Add curry paste and cook, stirring often, for 1 minute. Add coconut milk, tomatoes, water, potatoes and salt and mix well. Cover and simmer gently over low heat for 10 minutes. Stir in cauliflower; simmer covered just until tender, about 10 minutes. Add zucchini and cook another 2 minutes. 2. Remove from heat, stir in edamame and lime juice, cover and rest for 5 minutes. Stir in cilantro and serve over cooked rice. Add toasted almonds or cachews.