Any Veggie Coconut Curry Recipes

Any Veggie Coconut Curry Recipes - How Foods Fight Cancer

MAKES 6 SERVINGS

The vegetables listed in this recipes are favorites, but any vegetables you have on hand can be used. Cauliflower, squash, and sweet potatoes are other tasty choices. This is a great way to use up any fresh or frozen vegetables you have on hand. If you decide to use coconut milk, it is important to note that it has a high fat content and should be used in moderation. Use lite coconut milk to get the sweet, nutty coconut flavor without all the fat. Serve this dish over rice or your favorite whole grain.

1⁄4 cup vegetable broth or water

3 large carrots, sliced or diced
1 large onion, diced
4 garlic cloves, minced or pressed
11⁄2 tablespoons curry powder
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric Pinch of cayenne
3 cups stemmed and chopped kale
2 cups chopped broccoli florets, or 1 package (10 ounces) frozen chopped broccoli
1 medium potato, peeled (if desired) and diced
11⁄2 cups cooked or canned chickpeas, rinsed and drained
1 cup fresh or frozen green peas
8 mushrooms, sliced
1 cup lite coconut milk plus
1 teaspoon coconut extract, or 1 cup plain unsweetened soymilk
3 cups cooked Brown Rice, kept hot
3 tablespoons reducedsodium soy sauce


1. Heat the vegetable broth in a large saucepan. Add the carrots, onion,
and garlic and cook and stir over medium-high heat for 10 to 15
minutes, or until the onion is translucent. Stir in the curry powder,
cumin, turmeric, and cayenne. Cook for 2 to 4 minutes, stirring often.

2. Add the kale, broccoli, potato, chickpeas, green peas, mushrooms,
and coconut milk. Cover and lower the heat to medium-low. Simmer
for 10 to 20 minutes, stirring occasionally, until the potato can be
pierced easily with a fork. Serve over the hot rice. Sprinkle with the
soy sauce just before serving.

3. Stored in a covered container in the refrigerator, leftover Any Veggie
Coconut Curry will keep for up to 3 days.


PER SERVING: 320 calories; 5.2 g fat; 2.5 g saturated fat; 14.7% calories from fat; 0 mg cholesterol;
12.3 g protein; 59.3 g carbohydrate; 5.9 g sugar; 12.3 g fiber; 407 mg sodium; 115 mg
calcium; 4.7 mg iron; 37.7 mg vitamin C; 6312 mcg beta-carotene; 1.7 mg vitamin E