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Sweet Potato–Cauliflower Curry

Portions:6 servings
Preparation Time: 1 hour 15 minutes
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Equipment

Ingredients

CURRY

  • 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

RICE

  • 1 ⁄2 cup uncooked brown or white rice
  • 11 ⁄3 cups water
  • 1 teaspoon butter

TOPPINGS

  • 1 ⁄3 cup sliced almonds toasted*
  • 1 ⁄3 cup sliced green onions about 5 medium
  • 1 ⁄3 cup chopped fresh cilantro

Instructions

  • In 5-quart Dutch oven, heat oil over medium-high heat.
  • Add onion; cook 5 minutes, stirring frequently, until onion is tender.
  • Add garlic; cook 1 minute.
  • Stir in all remaining curry ingredients except cornstarch and cold water.
  • Reduce heat to low; cover and cook 30 minutes or until vegetables are tender.
  • 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 to 10 minutes, stirring frequently, until thickened and bubbly.
  • Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling.
  • Reduce heat; cover and simmer about 30 minutes or until rice is tender and water is absorbed.
  • Serve curry in individual deep bowls.
  • Top each serving with about 1⁄4 cup hot cooked rice, almonds, green onions and cilantro.

Notes / Tips / Wine Advice:

*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
 
Curry powders are blends of many spices, and their flavors vary with the spices used. Those labeled “Madras” are hotter than the others. Experiment with different brands and blends to find the one you enjoy the most. If you are not familiar with the flavor in the particular blend of curry powder you have, use the minimal amount at first, then taste it near the end of the cooking period and add more if you like. Substitute couscous for the cooked rice, if desired. You might also top the curry with other typical Indian toppings, such as raisins, coconut or chutney.

Nutritional Information

Calories: 400 kcal
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Course Curry / Rice
Diets Vegetarian