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Curry Vegetables Recipe

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This recipe for Curry Vegetables, by , is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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2 t olive oil
1 Lg onion (about 1 1/2 c)
1 13.5 oz can coconut milk
1 c low sodium veg broth
3 T tomato paste
3 T mild curry powder
3 med-sized red-skinned potatoes, cut into chunks
1 9 oz pkg frozen cut green beans
4 cups cauliflower florets
1/2 c frozen green peas
1/4 c chopped cilantro
1-2 T fresh lime juice

Heat oil in large saucepan over med-high heat. Add onion and cook until lightly browned.

Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil. Add potatoes, reduce heat to medium, cover and cook 15 min, or until potatoes are firm but almost done.

Stir in green beans and cauliflower. Cover, and cook 5 min. more, or until vegetables are tender. Remove from heat. Stir in peas, herb and lime juice. Season to taste w/ salt & pepper. Serve with basmati rice or brown jasmine.




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