This Asian-inspired recipe uses coconut milk, ginger, and curry for a robust flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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  • In a large skillet, heat oil over medium heat. Add onion and carrot; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Stir in curry paste, ginger, and salt: cook and stir 1 minute more.

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  • Add coconut milk and bring to boiling. Add cauliflower, green beans, and garbanzo beans; reduce heat. Simmer, uncovered, 8 minutes or just until vegetables are tender and milk is slightly thickened. Stir in lime juice.

  • Serve vegetable mixture over rice and sprinkle with cilantro and, if desired, peanuts.

Nutrition Facts

259 calories; 10.8 g total fat; 6.4 g saturated fat; 535 mg sodium. 300 mg potassium; 34.9 g carbohydrates; 6 g fiber; 7 g sugar; 7.6 g protein; 2983 IU vitamin a iu; 20 mg vitamin c; 50 mcg folate; 50 mg calcium; 2 mg iron; 53 mg magnesium;