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Vegetable Korma

Photo: John Autry; Styling: Cindy Barr
Total time 50 mins
Yield 4 servings (serving size: 1 1/4 cups vegetable mixture and 1/2 cup rice)

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

Nutrition Information

  • calories 370
  • fat 11.1 g
  • satfat 7.1 g
  • monofat 2.1 g
  • polyfat 0.6 g
  • protein 12.9 g
  • carbohydrate 57.9 g
  • fiber 7.6 g
  • cholesterol 11 mg
  • iron 4.1 mg
  • sodium 238 mg
  • calcium 95 mg

How to Make It

  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.