Packed with veggies and flavorful coconut milk and curry paste, this warming recipe is a great way to enjoy new flavors! This recipe comes to us from our friends at the Potatoes USA.
Cooking Tip of the Week: Be careful when selecting coconut milk for this recipe. Look for the kind that comes in a can rather than a box or carton (canned coconut milk is much thicker) and avoid anything labeled “cream of coconut,” which is usually sweetened.
Food for Thought: Think this recipe isn’t for you because it’s too spicy? Think again! Although this recipe uses curry paste, curry doesn’t automatically mean hot. In reality, curry just means a spice mixture and there are thousands of different combinations! Most curry pastes and powders use different mixtures of ground coriander, peppercorns, ginger, turmeric, cloves, cardamom, cinnamon, garlic and/or dried peppers. If your family isn’t into hot food, just look for a curry paste labeled “sweet” or “mild.”
Family Dinner Conversation Starter: What is the most exotic food you’ve ever eaten? Would you eat it again? What other foods that you’ve never had before would you like to try?
3 cups (about 2 medium) cubed (3/4-inch) potatoes
1 cup cauliflower florets
1 tablespoon vegetable oil
1 teaspoon Thai red curry paste
¾ cup thin onion wedges (1/2-inch wide)
½ cup red bell pepper strips (1/2-inch wide)
½ cup green bell pepper strips (1/2-inch wide)
1 cup light coconut milk
1 teaspoon salt
1 teaspoon brown sugar
½ cup chopped fresh cilantro
Together: Place potatoes in microwave-safe dish; cover and microwave on HIGH 3 minutes.
Together: Add cauliflower; microwave an additional 1 minute. Set aside.
Adult: In large saucepan, heat oil over medium heat until hot.