Buttermilk-Vegetable Curry

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 cup thinly sliced shallots (3 to 4 medium)
• 1 serrano pepper, seeded and minced
• 2 tablespoons fresh minced ginger
• 1 tablespoon red curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 2 tablespoons tomato paste
• 3 cups 1/2-inch cubed new potatoes
• 2 cups reduced-sodium chicken broth
• 2 cups cauliflower florets
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 cups buttermilk
• 1 (5-oz.) package fresh baby spinach
• Hot cooked long-grain rice
• Garnish: serrano pepper slices

1. Melt butter with oil in a large saucepan over high heat; add shallots and next 2 ingredients; saute 2 minutes. Add curry powder and next 5 ingredients; cook, stirring constantly, 1 minute. Stir in tomato paste; cook, stirring constantly, 30 seconds. Stir in potatoes. Reduce heat to medium. Cover and cook, stirring occasionally, 5 minutes. Add broth and cauliflower. Increase heat to high; bring to a boil. Cover partially, reduce heat to medium-low, and simmer 6 minutes or until potatoes are tender. Reduce heat to low. Meanwhile, whisk together cornstarch and 2 Tbsp. cold water in a small bowl until smooth. Whisk into buttermilk. Slowly stir buttermilk mixture into vegetable mixture, and cook, stirring occasionally, 2 to 3 minutes or until mixture begins to simmer. Stir in spinach in batches, and cook 2 to 3 minutes or until wilted. Remove from heat, and serve immediately over rice.

butter, vegetable oil, shallots, serrano pepper, ginger, red curry, ground coriander, ground cumin, kosher salt, freshly ground black pepper, ground red pepper, tomato paste, potatoes, chicken broth, cauliflower florets, cornstarch, cold water, buttermilk, baby spinach, rice, serrano pepper

Taken from www.myrecipes.com/recipe/buttermilk-vegetable-curry (may not work)