- 6
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup thinly sliced shallots (3 to 4 medium)
- 1 serrano pepper, seeded and minced
- 2 tablespoons fresh minced ginger
- 1 tablespoon red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 2 tablespoons tomato paste
- 3 cups 1/2-inch cubed new potatoes
- 2 cups reduced-sodium chicken broth
- 2 cups cauliflower florets
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups buttermilk
- 1 (5-oz.) package fresh baby spinach
- Hot cooked long-grain rice
- Garnish: serrano pepper slices
Preparation
Step 1
Preparation
1. Melt butter with oil in a large saucepan over high heat; add shallots and next 2 ingredients; sauté 2 minutes. Add curry powder and next 5 ingredients; cook, stirring constantly, 1 minute. Stir in tomato paste; cook, stirring constantly, 30 seconds. Stir in potatoes. Reduce heat to medium. Cover and cook, stirring occasionally, 5 minutes. Add broth and cauliflower. Increase heat to high; bring to a boil. Cover partially, reduce heat to medium-low, and simmer 6 minutes or until potatoes are tender. Reduce heat to low.2. Meanwhile, whisk together cornstarch and 2 Tbsp. cold water in a small bowl until smooth. Whisk into buttermilk. Slowly stir buttermilk mixture into vegetable mixture, and cook, stirring occasionally, 2 to 3 minutes or until mixture begins to simmer.3. Stir in spinach in batches, and cook 2 to 3 minutes or until wilted. Remove from heat, and serve immediately over rice.
1. Melt butter with oil in a large saucepan over high heat; add shallots and next 2 ingredients; sauté 2 minutes. Add curry powder and next 5 ingredients; cook, stirring constantly, 1 minute. Stir in tomato paste; cook, stirring constantly, 30 seconds. Stir in potatoes. Reduce heat to medium. Cover and cook, stirring occasionally, 5 minutes. Add broth and cauliflower. Increase heat to high; bring to a boil. Cover partially, reduce heat to medium-low, and simmer 6 minutes or until potatoes are tender. Reduce heat to low.2. Meanwhile, whisk together cornstarch and 2 Tbsp. cold water in a small bowl until smooth. Whisk into buttermilk. Slowly stir buttermilk mixture into vegetable mixture, and cook, stirring occasionally, 2 to 3 minutes or until mixture begins to simmer.3. Stir in spinach in batches, and cook 2 to 3 minutes or until wilted. Remove from heat, and serve immediately over rice.