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Cauliflower Potato Curry

List of Ingredients




1 pound tiny red potatoes, (or yellow)
1 medium cauliflower, broken into flowerets
1 Tbs light sesame oil
1 medium onion, coarsely chopped
2 cloves minced garlic
1 tsp curry powder
2 medium carrots, thickly sliced
1/4 tsp salt
1 cup water
1/3 cup dried pitted prune, chopped
1 cup frozen or fresh petite peas
1 cup Lite Coconut Milk
1/4 cup fresh chopped cilantro
2 Tbs lime juice
1/8 tsp cayenne pepper
3 cups cooked rice, Basmati


Recipe



Wash potatoes and cut in half lengthwise. Heat the oil over medium heat in a heavy, high-walled skillet or pot with a tight fitting lid. Saute the onion and garlic with curry powder for about 2 minutes, then add the potatoes and carrots. Stir and saute 5 minutes. Add the cauliflower and salt and saute 5 minutes.
Add 1 cup water and the prunes, bring to a simmer, cover and cook 15 minutes, or until vegetables are tender but not soft. Add peas, coconut milk, cilantro, lime juice and cayenne. Stir and simmer for 3 minutes. Serve very hot. Serve with basmati rice.

6 Servings