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Coconut Curried Vegetables with Rice

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  • Prep 20 min
  • Total 30 min
  • Ingredients 9
  • Servings 4
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Coconut milk contributes an exotic nuance and creamy texture to this main-course rice dish.
By Pillsbury Kitchens
Updated Apr 29, 2010
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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.

Nutrition Information

310 Calories, 6g Total Fat, 8g Protein, 55g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
310
Calories from Fat
50
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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