Thai veggies

6 cloves garlic (chopped finely)
1/2 c. chopped celery
1 T. olive oil
1 1/2 c. chopped onions
1 large carrot, strips
1 c. green pepper, strips
2 c. chopped cabbage
4 c. chicken broth
2 T. coconut cream (coconut milk will work, reduce broth)
1 pkg lime powder
1/2 T. curry powder
1/4 c. brown sugar (was a bit sweet, reduce)
1/4 t. cayenne pepper
salt 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.