Ingredients
2
tablespoons vegetable oil
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)
4
cups fresh cauliflower florets
1
tablespoon finely chopped gingerroot
4
teaspoons curry powder
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (13.5 oz) coconut milk (not cream of coconut)
1
cup vegetable broth
2
teaspoons cornstarch
2
tablespoons cold water
1/2
cup uncooked regular brown or white rice
1 1/3
cups water
1
teaspoon butter
1/3
cup sliced almonds, toasted
1/3
cup sliced green onions (5 medium)
1/3
cup chopped fresh cilantro
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.
