Buttermilk-Vegetable Curry Recipe

Name: Buttermilk-Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon vegetable oil; 1 cup thinly sliced shallots (3 to 4 medium); 1 serrano pepper, seeded and minced; 2 tablespoons fresh minced ginger; 1 tablespoon red curry powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground red pepper; 2 tablespoons tomato paste; 3 cups 1/2-inch cubed new potatoes; 2 cups reduced-sodium chicken broth; 2 cups cauliflower florets; 2 tablespoons cornstarch; 2 tablespoons cold water; 2 cups buttermilk; 1 (5-oz.) package fresh baby spinach; Hot cooked long-grain rice; Garnish: serrano pepper slices

Servings: persons

2 tablespoons butter
1 tablespoon vegetable oil
1 cup thinly sliced shallots (3 to 4 medium)
1 serrano pepper, seeded and minced
2 tablespoons fresh minced ginger
1 tablespoon red curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons tomato paste
3 cups 1/2-inch cubed new potatoes
2 cups reduced-sodium chicken broth
2 cups cauliflower florets
2 tablespoons cornstarch
2 tablespoons cold water
2 cups buttermilk
1 (5-oz.) package fresh baby spinach
Hot cooked long-grain rice
Garnish: serrano pepper slices

1
Melt butter with oil in a large saucepan over high heat; add shallots and next 2 ingredients; saute 2 minutes. Add curry powder and next 5 ingredients; cook, stirring constantly, 1 minute. Stir in tomato paste; cook, stirring constantly, 30 seconds. Stir in potatoes. Reduce heat to medium. Cover and cook, stirring occasionally, 5 minutes. Add broth and cauliflower. Increase heat to high; bring to a boil. Cover partially, reduce heat to medium-low, and simmer 6 minutes or until potatoes are tender. Reduce heat to low. Meanwhile, whisk together cornstarch and 2 Tbsp. cold water in a small bowl until smooth. Whisk into buttermilk. Slowly stir buttermilk mixture into vegetable mixture, and cook, stirring occasionally, 2 to 3 minutes or until mixture begins to simmer. Stir in spinach in batches, and cook 2 to 3 minutes or until wilted. Remove from heat, and serve immediately over rice.

1318

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon vegetable oil, 1 cup thinly sliced shallots (3 to 4 medium), 1 serrano pepper, seeded and minced, and more.

Yes, Buttermilk-Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk-Vegetable Curry

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