Get dinner on the table in a hurry. This fragrant, flavorful Indian curry takes just 25 minutes to make. Add brown or white rice and you’re done!
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4 teaspoons curry powder
3/4 teaspoon salt
1 large red or green jalapeno, slivered
1 small yellow onion, finely chopped
2 cups green beans, trimmed and cut into one-inch pieces
1 pound cauliflower, chopped into florets
1 tablespoon fresh lemon juice
Combine the coconut milk with the curry powder and salt in a large sauté pan, and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeno, onion, green beans and cauliflower. Stir, then cover the pan and return to a boil, then reduce the heat to medium and cook for 10 minutes. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If desired, simmer longer to thicken the sauce.