Vegetable Korma

• 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

1. Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); saute 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.

butter, onion, peeled ginger, garlic, tomato paste, ground cumin, ground red pepper, ground turmeric, ground cinnamon, edamame, baking potato, chicken broth, flour, light coconut milk, cauliflower florets, white rice

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