Curried Vegetables

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Yellow onion - thinly sliced (small)
1 tablespoon	15ml	Red onion - thinly sliced (small)
4		Scallions/ white and light green parts - sliced
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Canned coconut milk
2 cups	474ml	Vegetable broth
2 tablespoons	30ml	Curry powder
1 1/2 cups	165g / 5.8oz	Sliced carrots
2 cups	292g / 10oz	Broccoli florets

Recipe Instructions

In large saucepan, heat oil over medium-high heat. Add all onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.

Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, stirring occasionally, 2 to 3 minutes.

Add carrots and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint, and cook, 5 minutes. Serve over rice noodles.

This recipe yields 4 servings.

Per Serving: 239 Cal; 5g Prot; 16g Total Fat (11 Sat. Fat); 21g Carb.; 0mg Chol; 290mg Sod.; 5g Fiber.

Description:

"Curry mixed with coconut milk makes a wonderful foundation for any sauce. Here, it is combined with broccoli, carrots and onions for a flavorful dish that is wonderful served over rice noodles."

Source:
Vegetarian Times, March 2002

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