Quick Vegetarian Curry
Serves: 6
Prep Time: 10 minutes
Total Time: 25 minutes
Calorie: 325, Proteins: 11 g, Total Fat: 14 g, Fiber: 11 g, Sugar 7 g.
Preparation
Heat a 1 1/2-quart (1.2-L) skillet. Add the oil.
Add the ginger, cumin, and mustard seeds.
When the seeds pop, add the potatoes and cauliflower, browning
slightly.
Next add the turmeric, coriander, curry, sugar, and salt. Sauté a
minute or two longer.
Combine the tomato paste and coconut milk; add to the vegetables along
with the beans.
Continue simmering until the vegetables are fork-tender, then add the
chopped cilantro.
Serve over rice with chapatis.