Quick Curried Vegetables
Ingredients
- 2 teaspoons canola oil ⓘ
- 1 large onion, chopped (about 1 1/2 cups) ⓘ
- 1 (13 1/2 ounce) can reduced-fat coconut milk ⓘ
- 1 cup low sodium vegetable broth ⓘ
- 3 tablespoons tomato paste ⓘ
- 3 tablespoons mild curry powder ⓘ
- 3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.) ⓘ
- 1 (9 ounce) package frozen cut green beans or (9 ounce) package fresh green beans, cut ⓘ
- 1 small cauliflower, cut into small florets (about 4 cups) ⓘ
- 1/2 cup frozen green pea ⓘ
- 1/4 cup fresh cilantro, chopped ⓘ
- 1 -2 tablespoon fresh lime juice ⓘ
- cayenne pepper, to taste (optional) ⓘ
Instructions
- Heat oil in a large saucepan over medium-high heat.
- Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
- Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
- Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
- Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
- Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
- Serve with basamati brown rice if desired.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).