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Curried Summer Vegetable Medley With Coconut Rice

Rated : 
 by 9 people
Makes: 4 servings Prep 20 mins Cook 35 mins View Nutrition Facts

Ingredients

  • 1 cup  basmati or jasmine rice
  • 1 3/4 teaspoons  salt
  • 1 15 ounce can light coconut milk
  • 1 tablespoon  canola or olive oil
  • 1 scallion, white and light green parts chopped
  • 1 tablespoon  peeled and finely chopped ginger
  • 1 large clove garlic, finely chopped
  • 1 1/2 tablespoons  curry powder
  • 1 cup  vegetable stock
  • 1 medium yellow bell pepper, seeded and sliced into 1/4-inch strips
  • 1 baby eggplant, cut into 1/4-inch chunks
  • 1/4 pound  green beans, trimmed
  • 1/4 pound  button mushrooms, thinly sliced
  • 1 yellow summer squash, cut into 1/4-inch chunks
  • 1 medium zucchini, cut into 1/4-inch chunks
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  finely grated lime zest
  • Freshly squeezed lime juice to taste
  • 2 tablespoons  chopped fresh cilantro (optional)

Directions

1. Combine the rice, 1-2/3 cups water, 1 teaspoon of the salt and 3/4 cup of the coconut milk in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, covered, about 20 minutes or until most of the liquid has been absorbed and rice is almost tender.

2. Heat the oil in a large skillet over medium heat. Add the scallion, ginger, and garlic; cook, stirring, 2 minutes. Stir in the curry powder and cook 1 minute.

3. Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine. Cover and cook 5 minutes. Add remaining vegetables and salt and the black pepper. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in the lime zest and lime juice.

4. Spoon rice onto serving plates and top with curried vegetables. Garnish with cilantro if desired.

Curried Summer Vegetable Medley With Coconut Rice
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Comments
7541381108
cbvvw1 wrote:

Good fiber, not enough protein to consider a balanced '3-squares' (7 grams). Great as a 5 mini squares...yes, bland...adding black beans maybe and a bit of spark..Crystal hot sauce/curry/garam masala?

8/28/2011 03:23:44 PM Report Abuse
pamela.is wrote:

They don't open for me either.

3/31/2011 05:25:07 PM Report Abuse
jhartman43 wrote:

why will the nutritional information never open for me on these?

3/3/2011 06:01:11 PM Report Abuse
nursemarion2332 wrote:

Thought it was to bland tasting. With the type of veggies being used they should have been roasted first with the olive oil garlic and ginger for flavor then added to the sauce. I would also use curry paste instead of powder. Rice was okay.

2/27/2011 12:26:17 PM Report Abuse
eatingbirdfood wrote:

I really enjoyed this recipe. It does take longer than 20 minutes to prep but it tastes amazing!

8/22/2010 08:02:07 AM Report Abuse

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