THAI CURRIED VEGETABLES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 t olive oil1 jalopeno minced2 garlic cloves minceddried shallotsginger powdercurry powderbasil2 C sliced quartered zucchini1 red bell pepper sliced into strips1/2 C carrots sliced thin or grated1 onion quartered then halved1 T corn starch14 oz canned coconut milkcilantrooptional squeeze of lime
1) Mix in a bowl the zucchini, red pepper, carrot, onion, jalopeno, garlic, dried shallots, ginger powder, curry powder, and basil.
2) Heat oil and saute the mix for a few minutes
3) Dissolve cornstarch in the coconut milk and then pour into the skillet.
4) Bring to a boil and simmer for a minute or two and add cilantro before serving
5) Serve over some hot steaming rice
6) I like a squeeze of lime to top it off
Serving Size: makes 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user LONGISLANDANGEL.
2) Heat oil and saute the mix for a few minutes
3) Dissolve cornstarch in the coconut milk and then pour into the skillet.
4) Bring to a boil and simmer for a minute or two and add cilantro before serving
5) Serve over some hot steaming rice
6) I like a squeeze of lime to top it off
Serving Size: makes 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user LONGISLANDANGEL.
Nutritional Info Amount Per Serving
- Calories: 552.7
- Total Fat: 37.6 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 10.1 g
- Protein: 4.4 g
Member Reviews