Sweet Potato Curry with Green Beans and Cauliflower
When simmered in rich spices and coconut milk, the vegetables in this smooth, slightly sweet and not-too-spicy vegetarian curry create a hearty mix of textures (and there's plenty of saucy goodness to pour over your favorite rice).
What you'll need:
Rice of your choice
1 1/2 cups vegetable broth, divided
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 teaspoons curry powder (if you're a superstar, you can make your own)
2 teaspoons ground cumin
1 13.5 oz can coconut milk
2 medium sweet potatoes, cut into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 head cauliflower, separated into florets
1/4 cup chopped fresh cilantro
sea salt (optional)
1. Prepare rice according to package directions.
2. Bring 1/2 cup broth to a simmer in a deep skillet or dutch oven over medium heat. Add onion, garlic and ginger and cook until onion is slightly translucent, about 5 minutes. Add curry and cumin, stir and cook for 1 minute.
3. Add remaining 1 cup broth, coconut milk and potatoes. Bring to a boil, reduce heat and cover. Cook about 5 minutes, stirring occasionally.
4. Add green beans and cauliflower and cook 10 minutes longer, or until all vegetables are tender. Stir in cilantro and salt to taste, if desired. Serve over rice.