Quick Curried Vegetables

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From vegetarian times.

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Steps

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Heat oil in a large saucepan over medium-high heat.

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Add onion , and cook 5 minutes , or until lightly browned , stirring frequently.

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Add coconut milk and broth.

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Whisk in tomato paste and curry powder.

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Bring to a boil.

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Add potatoes , reduce heat to medium , cover and cook 15 minutes , or until potatoes are still firm but almost done.

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Stir in green beans and cauliflower.

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Cover and cook 5 minutes more , or until vegetables are tender.

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Remove from heat.

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Stir in peas , cilantro and lime juice.

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Season to taste with salt , pepper and cayenne.

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Serve with basamati brown rice if desired.

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Ingredients

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canola oil, onion, reduced-fat coconut milk, low sodium vegetable broth, tomato paste, mild curry powder, red potatoes, frozen cut green beans, cauliflower, frozen green pea, fresh cilantro, fresh lime juice, cayenne pepper