Low-fat Curried Vegetables

January 15, 2008

Low-fat Curried Vegetables

Wendy McCrady, Tucson CSA member

Curry is a tasty way to prepare many of your vegetables.
Use vegetables roasted ahead of time for an easy short-cut.
Thai red curry paste is sold in the Asian foods section of
grocery stores.

1 onion, chopped
2 cloves garlic, minced
1 tablespoons grated ginger
2½ cups water
1 teaspoon coconut extract
2 tablespoons maple syrup or 4 tablespoons brown sugar
1½ tablespoons low-sodium soy sauce
1½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon red curry paste
¼ teaspoon crushed red pepper flakes, opt.
Vegetables (sweet potatoes, potatoes, carrots, green beans,
cooked garbanzo beans, etc.), diced
Cooking greens, roughly chopped
3 tbs plain soy creamer (or half and half)
2 teaspoons chopped cilantro
Cooked grain (rice, wheat berries, oat groats, etc.)

In a large non-stick skillet, sauté onion, garlic, and ginger
over medium-high heat for 5 minutes. No oil is needed.

Stir in the water, seasonings, and vegetables other than
greens. Bring to a boil. Reduce heat and simmer for 15
minutes until veggies are tender. Stir in the greens to cook
for a few minutes. Remove from heat and stir in creamer.

Serve over hot cooked grain and sprinkle with cilantro.

One Response to “Low-fat Curried Vegetables”

  1. Lindsay Says:

    much too sweet for me, otherwise good. I would change the sweetening ingredients to something like “sweeten with maple syrup or brown sugar to taste, 0-4 tbl”

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