Vegetable Curry with Jasmine Rice
This sweet and mild curry is a great way to get kids to eat their vegetables. Red curry paste can be found in the Asian food section of most grocery stores.
Loading ...December 17th, 2008
Recipe by Paula Bowman
Marla Efford, mom of Hannah, 9, and Nathan, 5, Yorkton, Sask.
Servings
6Prep Time
Prep: 25 min.On the table: 4o min.
Ingredients
- 2 tbsp olive oil
- 1 cupfinely chopped sweet onion
- 4 garlic cloves, minced
- 2 tbsp red curry paste
- 1 cuplow-fat coconut milk
- 3/4 cup chopped canned tomatoes
- 3/4 cup water
- 1/2 lb small new red potatoes, halved, larger ones quartered
- 1/2 tsp kosher salt
- 3 cups bite-sized cauliflower florets
- 1 cup 1/2-inch diced zucchini (about 1 small)
- 1 cupfrozen shelled edamame (shelled soybeans)
- 1 tbsp fresh-squeezed lime juice chopped fresh cilantro to garnish
- 6 cups cooked jasmine rice
Directions
Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-low heat. Add onion and garlic and cook until soft and fragrant, about 4 minutes. Add curry paste and cook, stirring often, for 1 minute. Add coconut milk, tomatoes, water, potatoes and salt and mix well. Cover and simmer gently over low heat for 10 minutes. Stir in cauliflower; simmer covered just until tender, about 10 minutes. Add zucchini and cook another 2 minutes.
Remove from heat, stir in edamame and lime juice, cover and rest for 5 minutes. Stir in cilantro and serve over cooked rice in warmed bowls.
Nutrients Per Serving
Per serving: 375 calories, 9 g fat, 87 mg calcium, 477 mg sodium, 62 g carbohydrates, 4 g fibre, 10 g protein; excellent source of vitamin A and vitamin C; good source of folate and magnesium.
Food styling by Ian Muggridge
Prop styling by Sabrina Linn
