2 cup green beans, trimmed and cut into 1-inch pieces
1 lb cauliflower, chopped into florets
1 tbsp fresh lemon juice
Directions
Combine the coconut milk with the curry powder and salt in a large saute pan, and stir to mix
Over medium-high heat, bring mixture to a boil and add the jalapeno, 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 sauce.
Serve finished curry with rice for a satisfying meal.
Serving Suggestion
Don’t like spicy food? Substitute red bell pepper for the red jalapeno.
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