December 17th, 2008
Recipe by Paula Bowman
Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-low heat. Add onion and garlic and cook until soft and fragrant, about 4 minutes. Add curry paste and cook, stirring often, for 1 minute. Add coconut milk, tomatoes, water, potatoes and salt and mix well. Cover and simmer gently over low heat for 10 minutes. Stir in cauliflower; simmer covered just until tender, about 10 minutes. Add zucchini and cook another 2 minutes.
Remove from heat, stir in edamame and lime juice, cover and rest for 5 minutes. Stir in cilantro and serve over cooked rice in warmed bowls.
Per serving: 375 calories, 9 g fat, 87 mg calcium, 477 mg sodium, 62 g carbohydrates, 4 g fibre, 10 g protein; excellent source of vitamin A and vitamin C; good source of folate and magnesium.