1 Tablespoon vegetable oil
1 onion, diced
4-6 garlic cloves or 2 Tablespoons garlic, minced
1 teaspoon ground ginger
1 cup frozen broccoli
1 cup frozen carrots
1 (15 ounce) can diced tomatoes, drained
1 cup sugar snap peas
1 Tablespoon curry powder
1 (14 ounce) can lite coconut milk
Salt and pepper to taste
Coconut Veggie Curry
Servings: 4
Ingredients:
Directions:
1. Heat oil over medium heat in a large saucepan or pot.
2. Add the onion, garlic, ginger, carrots, broccoli, and salt and pepper to taste.
3. Cook, stirring frequently, until softened - about 8 minutes.
4. Add curry powder, coconut milk and drained tomatoes.
5. Bring to a simmer and reduce heat.
6. Add snap peas and tomatoes cook for 5 minutes. Don't overcook.
7. Taste and add additional seasoning if needed.
8. Serve over brown rice or quinoa.
Recipe Category
Pantry recipes, 30 minutes or less, World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Coconut Veggie Curry
Servings: 4
Ingredients:
1 Tablespoon vegetable oil
1 onion, diced
4-6 garlic cloves or 2 Tablespoons garlic, minced
1 teaspoon ground ginger
1 cup frozen broccoli
1 cup frozen carrots
1 (15 ounce) can diced tomatoes, drained
1 cup sugar snap peas
1 Tablespoon curry powder
1 (14 ounce) can lite coconut milk
Salt and pepper to taste
Directions:
1. Heat oil over medium heat in a large saucepan or pot.
2. Add the onion, garlic, ginger, carrots, broccoli, and salt and pepper to taste.
3. Cook, stirring frequently, until softened - about 8 minutes.
4. Add curry powder, coconut milk and drained tomatoes.
5. Bring to a simmer and reduce heat.
6. Add snap peas and tomatoes cook for 5 minutes. Don't overcook.
7. Taste and add additional seasoning if needed.
8. Serve over brown rice or quinoa.
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 6g | 30% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 260mg | 11% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 7g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 40mg | 4% | |
| Iron 1mg | 6% | |
| Potassium 285mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.