Sweet Potato-Cauliflower Curry

Curry

• 2 tablespoons vegetable oil
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)
• 4 cups fresh cauliflower florets
• 1 tablespoon finely chopped gingerroot
• 4 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (13.5 oz) coconut milk (not cream of coconut)
• 1 cup vegetable broth
• 2 teaspoons cornstarch
• 2 tablespoons cold water

Rice

• 1/2 cup uncooked regular brown or white rice
• 1 1/3 cups water
• 1 teaspoon butter

Toppings

• 1/3 cup sliced almonds, toasted
• 1/3 cup sliced green onions (5 medium)
• 1/3 cup chopped fresh cilantro