Indian-Style Vegetable Casserole

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can (13.5 oz) unsweetened coconut milk (not cream of coconut)

3/4

cup water

1 1/2

teaspoons salt

cup uncooked basmati rice

bag (1 lb) frozen sliced carrots, thawed, drained (about 4 cups)

bag (1 lb) frozen cauliflower florets, thawed, drained (about 5 cups)

can (15.8 oz) black-eyed peas, drained, rinsed

serrano chile, seeded, finely chopped

tablespoons olive oil

1 1/2

teaspoons garam masala

Chopped fresh cilantro, if desired

Lime wedges, if desired

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1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 2-quart saucepan, stir 1 cup of the coconut milk, the water, 1/2 teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.
3

In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.
4

Cover; bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime juice over top.

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Garam masala is a traditional Indian spice blend often consisting of as many as 12 spices, including coriander, black pepper, cumin, cardamom and cinnamon.
Be sure to use plastic gloves when seeding and chopping the chile. Its essential oils can burn if you use your hands and then touch your face. If you’d like extra heat, don’t remove all of the seeds…or try using 2 serranos!

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Nutrition Information

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.