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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.1
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 12.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Curried Summer Vegetables with cauliflower rice calories by ingredient
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Curried Summer Vegetables with cauliflower rice

Submitted by: MBFULLERTON


Number of Servings: 4


    15 oz can coconut milk lite minus 3/4 a cup
    1 scallion, white and light green parts chopped
    1 tablespoon peeled and finely chopped ginger
    1 large clove garlic, finely chopped
    1 1/2 tablespoons curry powder
    1 cup vegetable stock
    1 medium yellow bell pepper, seeded and sliced into 1/4-inch strips
    1 baby eggplant, cut into 1/4-inch chunks
    1/4 pound green beans, trimmed
    1/4 pound button mushrooms, thinly sliced
    1 yellow summer squash, cut into 1/4-inch chunks
    1 medium zucchini, cut into 1/4-inch chunks
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon finely grated lime zest
    Freshly squeezed lime juice to taste
    2 tablespoons chopped fresh cilantro (optional)

    1 head of cauliflower riced


2. Spray large skillet with olive oil cooking spray over medium heat. Add the scallion, ginger, and garlic; cook, stirring, 2 minutes. Stir in the curry powder and cook 1 minute.

3. Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine. Cover and cook 5 minutes. Add remaining vegetables and salt and the black pepper. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in the lime zest and lime juice.

4. Spoon cauliflower rice onto serving plates and top with curried vegetables. Garnish with cilantro if desired.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MBFULLERTON.

TAGS:  Vegetarian Meals |

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