Another week down in my Cooking Light challenge, and now I’m two magazines behind! A new issue came today with lots of yummy-looking spring food. I need to figure out how to cook and eat more than two meals (plus leftovers) each week.
Who am I kidding. I’m sure it’s possible.
This week I didn’t want to buy a ton of groceries or prepare a ton of food before leaving for BOSTON, so I decided on Vegetable Korma, which is kinda spicy but hearty and good for post-workout hunger.
- 1 1/2 tablespoons butter
- 1 cup chopped onion
- 1 tablespoon minced peeled ginger
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cinnamon
- 1 cup frozen shelled edamame
- 1 (12-ounce) baking potato, peeled and diced
- 1 cup fat-free, lower-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1 (13.5-ounce) can light coconut milk
- 3 cups cauliflower florets
- 2 cups hot cooked long-grain white rice (I used brown rice — personal preference)
Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over rice.
[Note: I bought a frozen veggie medley in place of plain cauliflower — it also included broccoli and carrots — which added some additional flavor/texture/nutrients]