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Vegetable Curry

yield: 7 total time: 50 minutes
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Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup sliced shallots thinly, about 3
  • 1 jalapeno pepper seeded and minced
  • 2 tablespoons minced ginger fresh
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons tomato paste
  • 3 cups red potatoes cubed
  • 2 cups low salt chicken broth
  • 2 cups cauliflower florets
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups buttermilk
  • 5 ounces baby spinach leaves
  • long grain rice Hot cooked, optional

Nutrition

  • Calories : 210 calories
  • Carbohydrate : 31 grams
  • Cholesterol : 15 milligrams
  • Fat : 8 grams
  • Fiber : 3 grams
  • Protein : 8 grams
  • SaturatedFat : 3 grams
  • Sodium : 500 milligrams
  • Sugar : 5 grams
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