Quick Curried Vegetables Recipe

Name: Quick Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 large onion, chopped (about 1 1/2 cups); 1 (13 1/2 ounce) can reduced-fat coconut milk; 1 cup low sodium vegetable broth; 3 tablespoons tomato paste; 3 tablespoons mild curry powder; 3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.); 1 (9 ounce) package frozen cut green beans or (9 ounce) package fresh green beans, cut; 1 small cauliflower, cut into small florets (about 4 cups); 1/2 cup frozen green pea; 1/4 cup fresh cilantro, chopped; 1 -2 tablespoon fresh lime juice; cayenne pepper, to taste (optional)

Servings: persons

2 teaspoons canola oil
1 large onion, chopped (about 1 1/2 cups)
1 (13 1/2 ounce) can reduced-fat coconut milk
1 cup low sodium vegetable broth
3 tablespoons tomato paste
3 tablespoons mild curry powder
3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.)
1 (9 ounce) package frozen cut green beans or (9 ounce) package fresh green beans, cut
1 small cauliflower, cut into small florets (about 4 cups)
1/2 cup frozen green pea
1/4 cup fresh cilantro, chopped
1 -2 tablespoon fresh lime juice
cayenne pepper, to taste (optional)

1
Heat oil in a large saucepan over medium-high heat.
2
Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3
Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
4
Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
5
Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
6
Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
7
Serve with basamati brown rice if desired.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 large onion, chopped (about 1 1/2 cups), 1 (13 1/2 ounce) can reduced-fat coconut milk, 1 cup low sodium vegetable broth, and more.

Yes, Quick Curried Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Curried Vegetables

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