Coconut Curried Vegetables with Rice

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

  • 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
  • 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.
  • 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.
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