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Vegetable Curry

Mary Ann Dwyer
  • 50 minutes
  • Serves 6

INGREDIENTS

2 tbsp

butter

1

Tbsp.olive oil

1 cup

thinly sliced shallots (about 3)

1

jalapeno pepper (seeded and minced)

2 tbsp

fresh minced ginger

1 tbsp

red curry powder

1 tsp

ground cumin

1 tsp

ground coriander

1 tsp

kosher salt

1/4 tsp

cayenne

2 tbsp

tomato paste

3 cups

red potatoes (cubed)

2 cups

low salt chicken broth

2 cups

cauliflower florets

2 tbsp

cornstarch

2 tbsp

cold water

2 cups

buttermilk

1 5 ounce package

baby spinach leaves

Hot cooked Long-grain rice (optional)