Sweet Potato-Cauliflower Curry

 


Ingredients

Curry

  • 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

Rice

  • 1/2
    cup uncooked regular brown or white rice
  • 1 1/3
    cups water
  • 1
    teaspoon butter

Toppings

  • 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.

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