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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

258.5 calories; protein 7.6g 15% DV; carbohydrates 34.9g 11% DV; exchange other carbs 2.5; dietary fiber 6g 24% DV; sugars 6.7g; fat 10.8g 17% DV; saturated fat 6.4g 32% DV; cholesterolmg; vitamin a iu 2982.8IU 60% DV; vitamin c 19.7mg 33% DV; folate 49.6mcg 12% DV; calcium 50mg 5% DV; iron 1.8mg 10% DV; magnesium 53.1mg 19% DV; potassium 299.7mg 8% DV; sodium 535mg 21% DV.