Coconut Curried Vegetables with Rice

Coconut milk contributes an exotic nuance and creamy texture to this main-course rice dish.

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  • prep time 20 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

Ingredients

3
cups hot cooked rice (cooked as directed on package)
2
tablespoons all-purpose flour
1 1/2
teaspoons curry powder
1/2
teaspoon salt
1/8
teaspoon pepper
1
(14-oz.) can light coconut milk
1
teaspoon lime juice
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1
cup frozen sweet peas

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 While rice is cooking, in small bowl, combine flour, curry powder, salt, pepper and 1/4 cup of the coconut milk; beat with wire whisk until smooth. Stir in remaining coconut milk and lime juice. Set aside.
  • 2 In large saucepan, combine frozen vegetables, peas and 1/2 cup water. Bring to a boil. Reduce heat to low; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; set aside.
  • 3 Pour coconut milk mixture into same saucepan. Bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in vegetables. Cook over medium heat until thoroughly heated, stirring frequently. Serve over rice.
  • 1 While rice is cooking, in small bowl, combine flour, curry powder, salt, pepper and 1/4 cup of the coconut milk; beat with wire whisk until smooth. Stir in remaining coconut milk and lime juice. Set aside.
  • 2 In large saucepan, combine frozen vegetables, peas and 1/2 cup water. Bring to a boil. Reduce heat to low; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; set aside.
  • 3 Pour coconut milk mixture into same saucepan. Bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in vegetables. Cook over medium heat until thoroughly heated, stirring frequently. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
5g,
5%
),
Cholesterol
0mg
0%;
Sodium
420mg
420%;
Total Carbohydrate
55g
55%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
35%;
Calcium
6%;
Iron
35%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.