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Sweet Potato-Cauliflower Curry
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Prep Time:
35 minutes
Total Time:
1 hour 15 minutes
Delight in this easy-to-make Indian vegetarian curry, perfect for a group of six.
Ingredients:
  • 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
  • 1/2 cup uncooked regular brown or white rice
  • 1 1/3 cups water
  • 1 teaspoon butter
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup sliced green onions (5 medium)
  • 1/3 cup chopped fresh cilantro
Instructions:
  • Heat oil in a 5-quart Dutch oven over medium-high heat. Sauté onion for 5 minutes until tender, then add garlic and cook for 1 more minute. Add all the curry ingredients except cornstarch and cold water. Cover, reduce heat to low, and cook for 30 minutes until vegetables are tender.
  • Uncover and turn up the heat to medium-high. In a small bowl, mix together cornstarch and cold water until a smooth paste forms. Stir the cornstarch mixture into the curry. Cook for 5 to 10 minutes without covering, stirring frequently, until the sauce thickens and bubbles.
  • In a 1-quart saucepan, bring rice, water, and butter to a boil. Lower the heat, cover, and simmer for about 30 minutes until the rice is tender and the water is absorbed.
  • Present the curry in deep bowls, garnishing each with 1/4 cup of hot cooked rice, almonds, green onions, and cilantro.

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