Any Veggie Coconut Curry
- Yield: 6 servings
Ingredients
- 1cup dry brown rice
- 1cup lite coconut milk
- 1cup fresh or frozen green peas
- 1-- (15-ounce) can garbanzo beans, drained and rinsed or 1 1/2 cups cooked garbanzo beans
- 8-- mushrooms, sliced
- 2cups chopped broccoli florets, or 1 (10-ounce) package frozen chopped broccoli florets
- 3cups chopped kale
- 1medium potato (peeling optional)
- 1pinch cayenne pepper
- 1/2teaspoon turmeric
- 1teaspoon ground cumin
- 1 1/2tablespoons curry powder
- 1/4cup vegetable broth or water
- 3large carrots, cut into rounds or chopped
- 4-- garlic cloves, minced or pressed (about 4 teaspoons)
- 1large onion, chopped
- 2cups water
- 3tablespoons reduced sodium soy sauce
Instructions
- Bring rice and water to a boil in a medium saucepan. Lower heat and simmer, covered, for about 30 minutes until all the water is absorbed.
- In a large saucepan, sauté onion, garlic, and carrots in vegetable broth or water on medium-high heat until onion become translucent. Add curry, cumin, turmeric, and cayenne. Cook for 2 to 4 minutes, stirring often. Add potato, kale, broccoli, mushrooms, beans, peas, and coconut milk or non-dairy milk mixture. Cover and reduce heat to medium-low. Simmer for 10 to 20 minutes, stirring occasionally, until potato can be pierced easily with a fork. Sprinkle with soy sauce before serving.
Recipe reprinted with permission from The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
Nutritional Info *per serving
- Calories 320
- Fat 5g
- Saturated Fat 2.5g
- Cholesterol 0mg
- Sodium 407mg
- Carbohydrate 59.3g
- Fiber 12.3g
- Sugars 5.9g
- Protein 12.3g
