SWEET POTATO & GREEN BEAN RED CURRY

Clean Eating - - RECIPES -

with Pineap­ple SERVES 6. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 55 MIN­UTES.

1 tbsp saf­flower or sun­flower oil 3 large shal­lots, sliced

1½ tbsp Thai red curry paste 3 cloves gar­lic, minced 2 tsp peeled and minced fresh gin­ger 1/8 tsp red pep­per flakes, or to taste 1 8-oz can unsweet­ened pineap­ple chunks, juice re­served, di­vided 2½ cups peeled and chopped sweet pota­toes (1-inch chunks) 12 oz green beans ¾ cup BPA-free canned full-fat co­conut milk 6 tbsp un­salted pump­kin seeds, toasted, for gar­nish fresh basil or cilantro leaves, for gar­nish

1. In a medium saucepan on medium, heat oil. Add shal­lots and sauté for 5 min­utes. Add curry paste, gar­lic, gin­ger and pep­per flakes (if us­ing) and sauté 30 sec­onds, un­til fra­grant. Add 2½ cups wa­ter and re­served pineap­ple juice. Cover and sim­mer for 10 min­utes. Add 1 cup sweet pota­toes and cook 10 to 15 min­utes, or un­til sweet pota­toes are ten­der.

2. Us­ing an im­mer­sion blender, blend mix­ture in saucepan un­til smooth (or trans­fer to an up­right blender, blend and re­turn to saucepan). Add re­main­ing 1½ cups sweet pota­toes and bring to a boil. Cover and sim­mer 5 min­utes. Stir in pineap­ple chunks, green beans and co­conut milk; cover and sim­mer 7 to 10 min­utes, or un­til green beans are crisp-ten­der. Gar­nish with pump­kin seeds and basil. Serve over quinoa or brown rice.

PER SERV­ING (1/6 of recipe): Calo­ries: 230, To­tal Fat: 12 g, Sat. Fat: 6 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 28 g, Fiber: 5 g, Sug­ars: 12 g, Pro­tein: 6 g, Sodium: 127 mg, Choles­terol: 0 mg

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