Skip to main content

Coconut Curried Vegetables with Rice

(0 reviews)
Coconut Curried Vegetables with Rice
  • Prep Time 20 min
  • Total Time 30 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Coconut milk contributes an exotic nuance and creamy texture to this main-course rice dish.

Ingredients

3
cups hot cooked rice (cooked as directed on package)
2
tablespoons all-purpose flour
1 1/2
teaspoons curry powder
1/2
teaspoon salt
1/8
teaspoon pepper
1
(14-oz.) can light coconut milk
1
teaspoon lime juice
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1
cup frozen sweet peas

Directions

  • 1 While rice is cooking, 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.
  • 2 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.
  • 3 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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
5g
25%
)
Cholesterol
0mg
0%
Sodium
420mg
18%
Total Carbohydrate
55g
18%
(
Dietary Fiber
5g
20%
,
Sugars
9g
)
Protein
8g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
35%
35%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet