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Coconut Curried Vegetables with Rice

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 310
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 5g 25%
Cholesterol: 0mg; 0%
Sodium: 420mg; 18%
Total Carbohydrate: 55g; 18%
Dietary Fiber 5g 20% Sugars 9g
Protein: 8g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 35%; 35%
Calcium: 6%; 6%
Iron: 35%; 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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