Sweet Potato-Cauliflower Curry

Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six. ...MORE + LESS -

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

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1

In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
2

Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
3

Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
4

Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.