Coconut milk contributes an exotic nuance and creamy texture to this main-course rice dish.
Coconut Curried Vegetables with Rice
- Prep Time 20 min
- Total 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
Instructions
-
Step1While 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.
-
Step2In 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.
-
Step3Pour 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
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;
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