Thai Veg­etable Curry

with rice noo­dles

Vegetarian Today - - Weeknight Easy -

With red chiles, gar­lic, lemon­grass, and galan­gal, pur­chased red curry paste takes sim­ple veg­etable stew on a culi­nary ad­ven­ture in just min­utes. Makes 4 serv­ings (5 cups curry, 3 cups noo­dles) To­tal time: 45 min­utes

WHISK:

1 can co­conut milk (13.66 oz.) 1 Tbsp. brown sugar 1 Tbsp. pur­chased red curry paste (such as Thai Kitchen)

SAUTÉ:

1/2 cup diced white onion 1 Tbsp. minced fresh gar­lic 1 Tbsp. minced fresh gin­ger 2 Tbsp. canola or veg­etable oil

STIR IN:

1 cup cubed red-skinned pota­toes 1 cup trimmed and halved fresh green beans 1 cup cau­li­flower flo­rets 1 cup cubed egg­plant 1/2 cup sliced red bell pep­per 2 Tbsp. fresh lime juice Salt and black pep­per to taste

SERVE:

4 oz. dry rice noo­dles, pre­pared ac­c­cord­ing to package di­rec­tion Torn fresh cilantro leaves Chopped dry-roasted peanuts Whisk to­gether co­conut milk, brown sugar, and curry paste in a bowl.

Sauté onion, gar­lic, and gin­ger in oil in a skil­let over medium-high heat un­til onion soft­ens, 3 min­utes.

Stir in pota­toes and co­conut milk mix­ture. Re­duce heat to medium-low and sim­mer curry 10 min­utes. Add green beans and cau­li­flower; sim­mer 5 min­utes. Add egg­plant and bell pep­per; sim­mer un­til sauce thick­ens, stir­ring oc­ca­sion­ally, 5 min­utes. Stir in lime juice and sea­son curry with salt and pep­per.

Serve curry over noo­dles. Gar­nish serv­ings with cilantro and peanuts.

Per serv­ing: 394 cal; 23g to­tal fat (19g sat); 0mg chol; 159mg sodium; 45g carb; 5g fiber; 7g pro­tein

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