Quick Curried Vegetables
Recipe: #5010
March 26, 2012
Categories: Side Dishes, Beans, Beans (String), Cauliflower, Onions, Asian, Malaysian, Thai, Diabetic, Heart Healthy No Eggs, Vegan, Vegetarian, Special Diet - Weight Watchers etc., Frozen Vegetables, Lime, more
"This is a quick and easy mild vegetable curry. From Vegetarian Times. Original uses reduced-fat coconut milk...I never use that stuff with it's gross additives. The fat from coconut is actually very good for you...read up on the latest information on it. "
Ingredients
Nutritional
- Serving Size: 1 (345 g)
- Calories 312.3
- Total Fat - 10.8 g
- Saturated Fat - 4 g
- Cholesterol - 22.3 mg
- Sodium - 359.3 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 7 g
- Sugars - 5.7 g
- Protein - 8.7 g
- Calcium - 125.8 mg
- Iron - 3.3 mg
- Vitamin C - 40.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over medium-high heat.
Step 2
Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
Step 3
Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
Step 4
Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
Step 5
Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
Step 6
Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
Step 7
Serve with basamati brown rice if desired.
Tips
No special items needed.