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)

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.

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Ratings & Reviews

Mleigh's Review

JustSomeGuy
October 25, 2014
N/A

Ericai99's Review

BeckyS
November 16, 2011
N/A

tamaraskitchen's Review

Ericai99
October 02, 2011
N/A

jds317's Review

allisonjessee
July 08, 2011
N/A

Indy500's Review

TerriS2
June 09, 2011
I have made this several times and my family asks for it. I did not make any changes to recipe.

MAP28210's Review

SydneyRNH
June 03, 2011
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.

JustSomeGuy's Review

Magnoliasg1rl
May 20, 2011
#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.

BeckyS's Review

Indy500
April 23, 2011
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.

Corasmom's Review

tamaraskitchen
April 18, 2011
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!

amhnd06's Review

MallorySue
April 06, 2011
This came out pretty bland for me too. It wasn't worth the time it took to make.