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Vegetable Curry
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Vegetable Curry

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 6 -8 servings
Author: Mary Ann Dwyer

Ingredients

  • 2 Tbsp. butter
  • 1 Tbsp.olive oil
  • 1 cup thinly sliced shallots about 3
  • 1 jalapeno pepper seeded and minced
  • 2 Tbsp. fresh minced ginger
  • 1 Tbsp. red curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne
  • 2 Tbsp. tomato paste
  • 3 cups red potatoes cubed
  • 2 cups low salt chicken broth
  • 2 cups cauliflower florets
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 2 cups buttermilk
  • 1 5 oz. package baby spinach leaves
  • Hot cooked Long-grain rice optional

Instructions

  • In a large saucepan over high heat, melt butter and olive oil. Add shallots, jalapenos and ginger and saute for 2 minutes. Add curry powder, cumin, coriander, salt and cayenne. Stir constantly for one minute.
  • Stir in tomato paste and continue to cook for 1 minute. Stir in potatoes. Lower heat to medium, cover and cook for 5 minutes, stirring occasionally.
  • Add chicken broth and cauliflower florets. Bring to a boil. Partially cover and reduce heat to medium-low. Simmer for 6-8 minutes or until potatoes soften. Reduce heat to low.
  • In a small bowl, whisk together cornstarch and water. Whisk mixture into the 2 cups buttermilk.
  • Stir the buttermilk into the vegetable mixture. and continue to cook for 3-4 minutes.
  • Stir in the spinach in small handfuls and cook just until wilted. 1-2 minutes.
  • Remove from heat and serve over long-grain rice if desired.