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Quick Curried Vegetables

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“From Vegetarian Times.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
  3. Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
  4. Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
  5. Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
  6. Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
  7. Serve with basamati brown rice if desired.

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