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Cauliflower And Potato Curry
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Submitted by:
Karen |
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Traditional Thai seasonings combine with Indian curry in this rich and delicious concoction. |
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INGREDIENTS:
- 1 pound(s) , red potatoes
- 1 whole , cauliflower broken into flowerets
- 1 tablespoon(s) , light sesame oil
- 1 medium , onion coarsely chopped
- 2 teaspoon(s) , cloves garlic minced
- 1 teaspoon(s) , curry powder
- 2 whole , carrots thickly sliced
- 1 teaspoon(s) , salt
- 1 cup(s) , water
- 1/3 cup(s) , dried prune Pitted and Chopped
- 1 cup(s) , frozen or fresh petite peas
- 1 cup(s) , Lite Coconut Milk
- 1/4 cup(s) , fresh cilantro chopped
- 2 tablespoon(s) , lime juice
- 1/8 teaspoon(s) , cayenne pepper
- 3 cup(s) , Basmati Rice Cooked
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| Instructions: |
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, then serve very hot.
Serve with basmati rice |
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