Quick Curried Vegetables

• 2 tsp. canola oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 13.5-oz. can reduced-fat coconut milk
• 1 cup low-sodium vegetable broth
• 3 Tbs. tomato paste
• 3 Tbs. mild curry powder3 Tbs. mild curry powder
• 3 medium-sized red-skinned potatoes (about 1 lb.), scrubbed and cut into 1-inch chunks
• 1 9-oz. pkg. frozen cut green beans
• 1 small cauliflower, cut into small florets (about 4 cups)
• 1/2 cup frozen green peas
• 1/4 cup chopped cilantro
• 1 to 2 Tbs. fresh lime juice

1. Heat oil in large saucepan over medium-high heat.
2. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3. Add coconut milk and broth.
4. Whisk in tomato paste and curry powder.
5. Bring to a boil.
6. Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
7. Stir in green beans and cauliflower.
8. Cover, and cook 5 minutes more, or until vegetables are tender.
9. Remove from heat.
10. Stir in peas, cilantro and lime juice.
11. Season to taste with salt and pepper.
12. Serve with basmati brown rice, if desired.

canola oil, onion, coconut milk, vegetable broth, tomato paste, curry, potatoes, cauliflower, frozen green peas, cilantro, lime juice

Taken from www.vegetariantimes.com/recipe/quick-curried-vegetables/ (may not work)