Thai Red Curry Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp. canola or vegetable oil1 tsp. sesame oil3 gloves of garlic, finely diced1 nub of garlic, about 1 inch, finely diced1 small yellow onion, cut into strips1 green bell pepper, cut into strips1 red bell pepper, cut into strips1 yellow bell pepper, cut into strips1 orange bell pepper, cut into strips1 lb. thai or other eggplant.5 lb snow peas1 can coconut milk1 Tbsp. curry paste (1/2 small jar)1 tsp. turmeric salt and pepper to taste (not included in recipe calorie count/sodium total)
1. Chop all vegetables
2. Heat oils over med. heat in a large pan or wok for about 2 minutes, add garlic and ginger and sautee for 5 minutes
3. Add onion and peppers, saute for 5 minutes.
4. Add eggplant and peas. Cook for about 5 minutes, until tender.
5. Add coconut milk, curry powder and turmeric.
6. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness.
7. Season to taste.
8. Serve over rice and with a lean protein for a complete meal.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHARTEMIS.
2. Heat oils over med. heat in a large pan or wok for about 2 minutes, add garlic and ginger and sautee for 5 minutes
3. Add onion and peppers, saute for 5 minutes.
4. Add eggplant and peas. Cook for about 5 minutes, until tender.
5. Add coconut milk, curry powder and turmeric.
6. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness.
7. Season to taste.
8. Serve over rice and with a lean protein for a complete meal.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHARTEMIS.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 192.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
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