Vegetable Curry With Jasmine Rice

1. 1

   1. Heat olive oil in a Dutch oven or heavy-bottomed pot over med-low heat. Add onion and garlic and cook until soft, 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.

2. 2

   2. Remove from heat, stir in edamame and lime juice, cover and rest for 5 minutes. Stir in cilantro and serve over cooked rice. Add toasted almonds or cachews.

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