Curry Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Serving Size: 4 1Cup
Cook to al dente Broccoli, cabbage, scallions, potato, carrots, first in 1 cup or more vegetable broth. Add Squash and green beans cook 5 more min. Remove vegetables leaving broth. Add Curry, red pepper if desired for heat, and coconut milk.
If using corn starch add two tsp to 1/4 cup water and blend into sauce bring to boil to thicken.
Add vegetables back in. Stir to coat and serve over brown rice.
Broccoli, fresh, 1 cup, chopped *Summer Squash, 1 cup, slicedCabbage, fresh, 1 cup, sliced*Potato, raw, 1 cup quarteredCarrots, raw, 1 medium slicedScallions, raw, 2 large rough sliceCashew Nuts, raw, 1/8 cup, halves Vegetable Broth, 2 cup (homemade low sodium)Thai Kitchen Green Curry Paste, 2 or 3 TBSNative Forrest Organic Unsweetened coconut milk, 1/4 Cup*Red Pepper without ribs and seeds*Corn Starch if desired for thicker sauce
Serving Size: 4 1Cup
Cook to al dente Broccoli, cabbage, scallions, potato, carrots, first in 1 cup or more vegetable broth. Add Squash and green beans cook 5 more min. Remove vegetables leaving broth. Add Curry, red pepper if desired for heat, and coconut milk.
If using corn starch add two tsp to 1/4 cup water and blend into sauce bring to boil to thicken.
Add vegetables back in. Stir to coat and serve over brown rice.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 577.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
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