Vegetable Korma

1 1/2 tablespoons butter

1 cup chopped onion

1 tablespoon minced peeled ginger

3 garlic cloves, minced

1 tablespoon tomato paste

1 1/2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1/4 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1 cup frozen shelled edamame

1 (12-ounce) baking potato, peeled and diced

1 cup fat-free, lower-sodium chicken broth

1 teaspoon all-purpose flour

1 (13.5-ounce) can light coconut milk

3 cups cauliflower florets

2 cups hot cooked long-grain white rice

1. Melt butter in a saucepan over medium-high heat. Add onion, and sauté for 2 minutes. Add 1 tablespoon ginger and garlic; sauté for 30 seconds, stirring constantly. Stir in tomato paste and next 4 ingredients (through cinnamon); sauté for 1 minute, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over white rice.