Thai veggies
- Number of Servings: 8
Ingredients
6 cloves garlic (chopped finely)1/2 c. chopped celery1 T. olive oil1 1/2 c. chopped onions1 large carrot, strips1 c. green pepper, strips2 c. chopped cabbage4 c. chicken broth2 T. coconut cream (coconut milk will work, reduce broth)1 pkg lime powder1/2 T. curry powder1/4 c. brown sugar (was a bit sweet, reduce)1/4 t. cayenne peppersalt to taste
Saute garlic, onion and celery to cooked but not soft. Add carrots, chicken broth, coconut cream (would have used coconut milk, but didn't have it in pantry), lime powder, curry powder (to taste), brown sugar (1/4 c was a bit too sweet) cayenne pepper, and salt to taste. 5 minutes before serving add green (and red if you have them) peppers, and cabbage. (to retain color and not over cook). Salt to taste. Serve over rice.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PEGINASUINA.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PEGINASUINA.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 4.4 g
- Cholesterol: 2.5 mg
- Sodium: 501.5 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.1 g
- Protein: 1.9 g
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