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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 tablespoons butter |
1 cup chopped onion |
1 tablespoon minced peeled ginger |
3 garlic cloves, minced |
1 tablespoon tomato paste |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground red pepper |
1/4 teaspoon ground turmeric |
1/8 teaspoon ground cinnamon |
1 cup frozen shelled edamame |
1 (12-ounce) baking potato, peeled and diced |
1 cup fat-free, lower-sodium chicken broth |
1 teaspoon all-purpose flour |
1 (13.5-ounce) can light coconut milk |
3 cups cauliflower florets |
2 cups hot cooked long-grain white rice |
Directions:
1. Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.
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