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Steamed Vegetable Curry with Sauce

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Steamed Vegetable Curry with Sauce

Steamed Vegetable Curry with Sauce recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups brown rice
hot, cooked
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2 carrots
sliced
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1 sweet red bell peppers
coarsely chopped
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1 cup green peas
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1 cup cauliflower florets
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1 cup broccoli florets
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1 onions
cut into wedges
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2 tomatoes
cut into wedges
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Sauce
2 tablespoons safflower oil
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2 tablespoons ginger root
minced
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1 small hot chili peppers
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2 tablespoons lime juice
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2 tablespoons curry powder
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3 garlic cloves
minced
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½ cup vegetable stock
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Ingredients

Amount Measure Ingredient Features
946 ml brown rice
hot, cooked
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2 each carrots
sliced
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1 each sweet red bell peppers
coarsely chopped
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237 ml green peas
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237 ml cauliflower florets
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237 ml broccoli florets
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1 each onions
cut into wedges
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2 each tomatoes
cut into wedges
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Sauce
3E+1 ml safflower oil
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3E+1 ml ginger root
minced
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1 small hot chili peppers
* Camera
3E+1 ml lime juice
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3E+1 ml curry powder
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3 each garlic cloves
minced
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118 ml vegetable stock
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Directions

Cook or reheat rice. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6 to 8 minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes should be added just for the last 2 minutes, simply to heat.

Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder, ginger, and chili pepper. Sauté for 3 to 5 minutes. Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir in lime juice.

Toss steamed vegetables gently with sauce. Top with garnish.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I love my extra curry. Love this dish.

 

 

Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 66514% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 96mg 4%
Total Carbohydrate 43g 43%
Dietary Fiber 10g 39%
Sugars g
Protein 30g
Vitamin A 121% Vitamin C 113%
Calcium 9% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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