Sweet Potato-Cauliflower Curry

Sweet Potato-Cauliflower Curry

Enjoy Indian cuisine? This flavorful vegetarian curry dish is a simple-to-make supper for six.

Prep Time

35

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

Curry
2
tablespoons vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)
4
cups fresh cauliflower florets
1
tablespoon finely chopped gingerroot
4
teaspoons curry powder
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (13.5 oz) coconut milk (not cream of coconut)
1
cup vegetable broth
2
teaspoons cornstarch
2
tablespoons cold water
Rice
1/2
cup uncooked regular brown or white rice
1 1/3
cups water
1
teaspoon butter
Toppings
1/3
cup sliced almonds, toasted
1/3
cup sliced green onions (5 medium)
1/3
cup chopped fresh cilantro
  1. In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
  2. Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
  3. Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
  4. Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Curry powder is a blend of many spices and the flavor varies with the blend and various spices used. Those labeled “Madras” are hotter than those simply labeled curry powder. Experiment with different brands and blends to find the one you enjoy the most. If you are not familiar with the flavor in the particular blend you are using, use the minimal amount of curry powder at first, then taste it near the end of the cooking period and add additional curry powder to taste.
Substitute couscous for the cooked rice, if desired. You might also top the curry with other typical toppings, such as raisins, coconut, or chutney.
To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 13g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 440mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 7g,
    • Sugars 11g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.