Asian

Coconut Vegetable Curry is for Dinner.

Coconut Vegetable Curry takes 15 minutes to prepare.

Coconut Vegetable Curry takes 30 minutes to cook.

Coconut Vegetable Curry makes 2 servings.

The ingredients for Coconut Vegetable Curry are:

1 med. potato, baked and cubed
1 small bell pepper, cubed
1 can sliced waterchestnuts
1 bunch broccoli

***Coconut-Curry Sauce***
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon curry powder
1 1/2 tbl packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water

Here is how you make Coconut Vegetable Curry:

Separately blanch the broccoli until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again. Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking. Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes. Add the potatoes and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix. Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce). Add the sesame oil and toss to mix. serves/makes 2Number of Servings: 2Recipe submitted by SparkPeople user SIMMERICA.

The nutritional information for Coconut Vegetable Curry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 317.2

• Total Fat: 6.8 g
• Cholesterol: 0.0 mg
• Sodium: 464.8 mg
• Total Carbs: 59.7 g
• Dietary Fiber: 12.0 g
• Protein: 12.4 g

Coconut Vegetable Curry is Asian cuisine.

The dietary needs meet for Coconut Vegetable Curry is Vegetarian