Cauliflower &
Potato Curry

6 servings

Traditional Thai seasonings combine with Indian curry in this rich and delicious concoction.

• 1 pound tiny red potatoes, (or yellow)
• 1 medium cauliflower, broken into flowerets
• 1 Tablespoon light sesame oil
• 1 medium onion, coarsely chopped
• 2 cloves minced garlic
• 1 teaspoon curry powder
• 2 medium carrots, thickly sliced
• 1/4 teaspoon 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 Tablespoons lime juice
• 1/8 teaspoon cayenne pepper
• 3 cups cooked rice, Basmati

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

Bon appetit!