4 servings (serving size: 1 1/4 cups vegetable mixture and 1/2 cup rice)
Photo: John Autry; Styling: Cindy Barr
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
How to Make It
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.
did not turn out very well for me- followed recipe as/is. sauce did not thicken properly, and flavor was not quite consistent with this favorite dish! i think other recipes may do this better justice; I'll stick with those.
#1 complaint: "2 cups hot cooked long-grain white rice". I'll admit it, I'm a n00b when it comes to some things, and rice is one of them. Where was the "how-to" on the exactly 2 cups rice? Obviously not starting with 2 cups dry rice, but come on - a little info would have gone a long way. (I have a lot of left over rice)
#2 complaint - not exactly bland, but missing something. Heavy base (coconut) and OK spice (red chili flake), but missing that *zing* that would otherwise make this one-course meal delish. Sure, everyone is full, and yes, close to the $2 per serving tagline the magazine sold it as, but not really satisfying to anyone that has eaten out even once at a good asian-ish restaurant.
I found this as I was looking at the Everyday Vegetarian from January and February. I made this per recipe EXCEPT that I found is a little bland and single flavored and so I added quite a few currents (~1/4 cup), and some curry. I actually only had regular full fat coconut milk and used that. I loved this recipe, and as someone else noted, it was delicious cold the next day and reheated. Interestingly, it actually looks very similar to the vegetarian Country captain (AS written on-line NOT in the magazine, something got CONFUSED). I would be interested to hear how people liked one compared to the other.
This recipe is fanastic as written. My 1 y/o gobbles this up like there's no tomorrow! I cook it a little longer so the veggies are tender enough for her. The last time I made this I didn't have any white potato so I used sweet potato. It was FANTASTIC! I'll be making it that way from now on!