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Buttermilk-Vegetable Curry

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 55 mins
Total time 55 mins
Yield

Makes 6 to 8 servings

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

How to Make It

  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. 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. Stir in spinach in batches, and cook 2 to 3 minutes or until wilted. Remove from heat, and serve immediately over rice.