1 cup canned coconut milk
4 teaspoons curry powder
3/4 teaspoon salt
1 large red or green jalapeño, slivered
1 small yellow onion, finely chopped
2 cups green beans, trimmed and cut into one-inch pieces
1 pound cauliflower, chopped into florets
1 tablespoon fresh lemon juice
Combine the coconut milk with the curry powder and salt in a large sauté pan, and stir to mix. Over medium-high heat, bring mixture to a boil and add the jalapeño, onion, green beans and cauliflower. Stir, then cover the pan and return to a boil, then reduce the heat to medium and cook for 10 minutes. Uncover and test the vegetables for doneness; they should be very tender when pierced with a paring knife. Stir in the lemon juice and taste for salt. If desired, simmer longer to thicken the sauce.
Tips: Coconut milk is a fantastic simmer sauce — sturdy enough to boil and full of sweet, coconut flavor. Keep a few cans in the pantry and you can always make a delicious, creamy curry dinner in just a few minutes. Add cooked brown or jasmine rice from the co-ops’ deli and you’re done!