Vegetable Korma

From "Cooking Light" March 2011

Ingredients:

1 tbsp butter

1 tbsp olive oil

1 cup onion, chopped

1 tbsp ginger, minced and peeled

3 garlic cloves, minced

1 tbsp tomato paste

1 1/2 tsp cumin, ground

1/2 tsp red pepper, ground

1/4 tsp turmeric, ground

1/8 tsp cinnamon, ground

1 cup frozen edamame

1 large baking potato, peeled and diced

1 cup vegetable broth

1 tsp all-purpose flour

13.5 oz can light coconut milk

3 cups cauliflower florets

Method:

1. Melt butter in saucepan with olive oil. Add onion, saute for 2 minutes. Add ginger and garlic, saute for 30 seconds stirring constantly. Stir in tomato paste and spices, saute for about a minute, stirring frequently.

2. Combine vegetable broth, flour and coconut milk -- whisk until smooth. Add mixture to pan and bring to a boil. Lower heat and simmer for about 8 minutes, stirring frequently.

3. Stir in cauliflower and edamame, simmer until the vegetables are tender.

Serve over white rice.