Prep/cook time: 40 minutes

Serves 4 / Ingredient tip: Edamame, widely available frozen, adds a wealth of protein and other beneficial nutrients. Chicken, shrimp, or chickpeas work too, as do frozen cauliflower, brussels sprouts, peas, and carrots. Freeze leftovers for future dinners. Serving tip: Ladle over cooked long-grain brown rice, with a dollop of sour cream or plain yogurt if desired.

2 teaspoons vegetable oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon curry powder

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon cayenne pepper

1 13.5-ounce can coconut milk

1 cup cubed Yukon Gold potato or sweet potato

2/3 cup frozen shelled edamame

1 pound frozen asparagus, chopped into quarters

Juice from 1 lime

1. In a large saucepan, heat oil over medium heat. Cook onion, stirring frequently, for 3–5 minutes, or until translucent. Add garlic, curry, cinnamon, salt, and cayenne; cook for an additional 2 minutes. Add coconut milk and potato. Bring to a boil, reduce heat, cover, and simmer until potato cubes are slightly tender, about 10 minutes.

2. Mix in edamame and asparagus. Add a little water or vegetable stock if the sauce is too thick. Return to a boil and simmer for 10 more minutes. Mix in lime juice and salt to taste. Remove pot from heat and let stand 5 minutes before serving. Serve hot.

PER SERVING: 316 cal, 65% fat cal, 25g fat, 19g sat fat, 0mg chol, 9g protein, 21g carb, 5g fiber, 319mg sodium