Coconut Curried Vegetables with Rice

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

By Pillsbury Kitchens

April 29, 2010

cups hot cooked rice (cooked as directed on package)

tablespoons all-purpose flour

1 1/2

teaspoons curry powder

1/2

teaspoon salt

1/8

teaspoon pepper

(14-oz.) can light coconut milk

teaspoon lime juice

(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower

cup frozen sweet peas

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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.