Vegetable Curry With Jasmine Rice

• 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

1. 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. 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.

olive oil, sweet onion, garlic, red curry, lowfat coconut milk, tomatoes, water, new red potatoes, salt, bitesized cauliflower, zucchini, edamame, lime juice, fresh cilantro, cooked jasmine rice

Taken from www.epicurious.com/recipes/member/views/vegetable-curry-with-jasmine-rice-50121066 (may not work)