Spicy Curried Vegetables
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 694
- Total Fat
- 53
- Saturated Fat
- 33
- Carbohydrates
- 54
- Dietary Fiber
- 14
- Sugar
- 13
- Protein
- 12
- Cholesterol
- 2
- Sodium
- 310
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ginger, peeled and finely chopped
2 clove garlic, finely chopped
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoons ground cumin
2 carrots, peeled and thinly sliced
1 Idaho potato, peeled and cut into 3/4" chunks
1 cup chopped whole tomatoes
1/2 cup chicken stock
1 1/2 cups green beans
1 1/2 cups coconut milk
1/2 cup cilantro, chopped
Directions
- In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.