Gingered Vegetable Curry

Gingered Vegetable Curry

0 Reviews
From: Diabetic Living Magazine

This Asian-inspired recipe uses coconut milk, ginger, and curry for a robust flavor.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon canola oil
  • ¼ cup chopped onion
  • ½-inch slices carrot
  • 2 teaspoons red curry paste
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon salt
  • 1 cup unsweetened light coconut milk
  • ½ cup small cauliflower florets
  • ½ cup 2-inch pieces green beans
  • ½ cup canned garbanzo beans (chickpeas), rinsed and drained
  • 2 teaspoons lime juice
  • ⅔ cup hot cooked brown rice
  • 2 tablespoons fresh cilantro leaves
  • 2 teaspoons coarsely chopped peanuts (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Serve vegetable mixture over rice and sprinkle with cilantro and, if desired, peanuts.

Nutrition information

  • Serving size: ¾ cup vegetable mixture and ⅓ cup rice
  • Per serving: 259 calories; 11 g fat(6 g sat); 6 g fiber; 35 g carbohydrates; 8 g protein; 50 mcg folate; 0 mg cholesterol; 7 g sugars; 2,983 IU vitamin A; 20 mg vitamin C; 50 mg calcium; 2 mg iron; 535 mg sodium; 300 mg potassium
  • Nutrition Bonus: Vitamin A (60% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ starch, 1½ vegetable

Reviews 0