Ingredients

2 tbsp olive oil

1 cup finely chopped sweet onion

4 garlic cloves, minced

2 tbsp red curry paste

1 cup low-fat coconut milk

3/4 cup chopped canned tomatoes

3/4 cup water

1/2 lb small new red potatoes, halved, larger ones quatered

1/2 tsp salt

3 cups bite-sized cauliflower florets

1 cup 1/2" diced zucchini (about one small)

1 cup frozen shelled edamame

1 tbsp fresh-squeezed lime juice

chopped fresh cilantro to garnish

6 cups cooked jasmine rice

Preparation

  1. Heat olive oil in a Dutch oven or heavy-bottomed pot over med-low heat. Add onion and garlic and cook until soft, about 4 minutes. Add curry paste and cook, stirring often, for 1 minute. Add coconut milk, tomatoes, water, potatoes and salt and mix well. Cover and simmer gently over low heat for 10 minutes. Stir in cauliflower; simmer covered just until tender, about 10 minutes. Add zucchini and cook another 2 minutes.
  2. Remove from heat, stir in edamame and lime juice, cover and rest for 5 minutes. Stir in cilantro and serve over cooked rice. Add toasted almonds or cachews.