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Sweet Potato-Cauliflower Curry

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  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 6
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Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.
Created Sep 8, 2011
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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

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    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.
  •  
    4
    Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.

Nutrition Information

No nutrition information available for this recipe
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