Vegetable Korma

By nanarose

Julianna Grimes, Cooking Light

MARCH 2011

Ingredients

• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 1 tablespoon minced peeled ginger
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground cinnamon
• 1 cup frozen shelled edamame
• 1 (12-ounce) baking potato, peeled and diced
• 1 cup fat-free, lower-sodium chicken broth
• 1 teaspoon all-purpose flour
• 1 (13.5-ounce) can light coconut milk
• 3 cups cauliflower florets
• 2 cups hot cooked long-grain white rice

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.