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.

Vegetable Pie

3 cups green peas, diced yellow squash, corn kernels, broccoli or cauliflower
1 cup finely chopped celery
1 cup scraped and shredded carrots
1 cup finely chopped onions
2 large eggs, beaten
2 1/2 cups milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups fine dry bread crumbs
2 cups shredded sharp cheddar cheese
5 tablespoons butter, melted

1. In a large mixing bowl, combine the vegetables, celery, carrots, and onions and set aside.

2. In a medium-size saucepan, combine the eggs, milk, flour, salt, and pepper, slowly heat over moderate heat, and cook, stirring constantly, till the sauce is thickened. Set aside.

3. Preheat the oven to 350 degrees.

4. Butter a 2 1/2-quart casserole and arrange half the vegetable mixture over the bottom. top with 1/2 cup of the bread, crumbs, 1 cup of the cheese, and half the sauce.

Repeat with the remaining vegetables, 1/2 cup of the bread crumbs, and the remaining cheese and sauce.

Sprinkle the remaining 1/2 cup bread crumbs over the top, drizzle with the melted butter, and bake till golden brown, about 35 minutes.

Makes 6 to 8 servings