But, then again, I'd love to know a vegan who doesn't eat more than the recommended daily amount of veggies. ;)
Curried Summer Vegetable Medley with Coconut Rice
(recipe obtained from an old issue of Fitness magazine)
1 cup brown basmati or jasmine rice
1 3/4 teaspoon 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 garlic clove, finely chopped
1.5 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 slices
1 medium zucchini, cut into 1/4-inch slices
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, but adds a lot of taste)
1. Combine the rice, 1 2/3 cups of 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 the 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 the eggplant into skillet; stir to combine. Cover and cook for 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.
|The synergistic scent of the coconut and lime is amazing!|
If you want to save time (and who doesn't?), cut all the veggies and get all the spices and ingredients ready a couple hours before dinnertime, like I did:
By the way, I think this curry is also good for those of you who don't really like the taste coconut; the coconut flavor is very subtle. I'm thinking this is because light coconut milk was used instead of the usual full-fat kind. Either way, tell me what you think. =)
Nutrition Facts per Serving
It serves four but it makes a lot of food! Don't you just love it when recipes make more than you could eat but it's still healthy and within reasonable caloric range? I certainly do. ^_^
This curry is a wonderful source of fiber, vitamin B6, vitamin C, folate, potassium, and manganese.
To see another recipe chock-full of summer veggies, check out my previous post.