Curried Vegetables

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Curry mixed with coconut milk makes a wonderful foundation for any sauce. Here, it is combined with broccoli, carrots and onions for a flavorful dish that is wonderful served over rice noodles.

  • servingServings

Ingredients

  • 1 Tbs. olive oil
  • 1 small yellow onion, thinly sliced
  • 1 small red onion, thinly sliced
  • 4 scallions (white and light green parts), sliced
  • 2 Tbs. all-purpose flour
  • 1 cup canned coconut milk
  • 2 cups vegetable broth
  • 2 Tbs. curry powder
  • 1 1/2 cups sliced carrots
  • 2 cups broccoli florets

Preparation

  1. In large saucepan, heat oil over medium-high heat. Add all onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
  2. Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, stirring occasionally, 2 to 3 minutes.
  3. Add carrots and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint, and cook, 5 minutes. Serve over rice noodles.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 239
  • Carbohydrate Content: 21 g
  • Fat Content: 16 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 290 mg