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Coconut Curried Vegetables with Rice |
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Serves: 4 Print this RecipePrep Time: 30 minutes - Yield: 4 servings 1 cup white uncooked regular long-grain rice 2 cups water 2 tablespoons all-purpose flour 1 1/2 teaspoons curry powder 1/2 teaspoon salt 1/8 teaspoon pepper 1 (14-ounce) can light coconut milk 1 teaspoon lime juice 1 (1-pound) package frozen broccoli, carrots, or cauliflower 1 cup frozen sweet peas 1. Cook rice in water as directed on package. 2. Meanwhile, in small bowl, combine flour, curry powder, salt, pepper and 1/4 cup of the coconut milk; beat with wire whisk until smooth. Stir in remaining coconut milk and lime juice. Set aside. 3. In large saucepan, combine frozen vegetables, peas and 1/2 cup water. Bring to a boil. Reduce heat to low; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; set aside. 4. Pour coconut milk mixture into same saucepan. Bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in vegetables. Cook over medium heat until thoroughly heated, stirring frequently. Serve over rice. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 310 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 5 g 25% * Cholesterol: 0 mg 0% * Sodium: 420 mg 18% * Total Carbohydrate: 55 g 18% * Dietary Fiber: 5 g 20% * Sugars: 9 g * Protein: 8 g * Vitamin A: 60% * Vitamin C: 35% * Calcium: 6% * Iron: 35% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 Vegetable, 1 Fat or 3 Carbohydrate, 2 Vegetable, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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