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Lunch: Indian Vegetable Curry
Indian Vegetable Curry, Feb 2014
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1 small onion, chopped
4 cloves garlic, roughly chopped
1 jalapeno, seeded and chopped
2 tablespoons water
1 tablespoon canola oil
2 tablespoons sweet curry powder
1 sweet potato, peeled and cut into 1” chunks
2 carrots, peeled and cut into 1” chunks
1 red bell pepper, seeded and cut into 1” chunks
6 ounces (about 2 handfuls) fresh green beans, trimmed and snapped in half
4 scallions (white and green parts), thinly sliced
½ cup unsweetened coconut milk beverage
1 cup low sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons chopped cilantro
1 teaspoon paprika
½ teaspoon salt (optional)
ÂĽ teaspoon ground black pepper
Instructions
Puree the onion, garlic, jalapeno, and water in a blender or food processor to make a paste.
Add the oil to a wok or large sauté pan over high heat. Add the onion paste and curry powder to oil and sauté for 3-4 minutes, stirring constantly.
Add the sweet potatoes and carrots to the paste and sauté for 4-5 minutes, stirring constantly.
Add the red bell pepper, green beans, and scallions. Sauté for 2 minutes.
In a separate cup or bowl, whisk together the coconut milk beverage, vegetable broth, and cornstarch. Pour over the vegetables and bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes.
Stir in the cilantro, paprika, salt (optional), and black pepper.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 145 kcal | ||
| Fat 5 g | ||
| Carbohydrate 24 g | ||
| Protein 3 g | ||
| Saturated Fat 1 g | ||
| Sodium 75 mg | ||
| Sugar 8 g | ||
| Fiber 6 g | ||
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