Kitchen-Sink Curry
Nutritional information and Guiding Stars rating based on ingredients pictured.
Nutrition
Calories: 270 kcalCarbohydrates: 18 gProtein: 25 gFat: 11 gSaturated Fat: 5 gCholesterol: 60 mgSodium: 690 mgFiber: 5 gSugar: 8 g
Ingredients
- 1 tsp. vegetable oil
- 1 cup chopped hardy vegetables such as broccoli florets, carrots, bell pepper
- 1 Tbsp. red or green curry paste
- 1 cup chopped tender vegetables such as zucchini, snap peas, mushrooms
- 2 cups chopped leafy greens such as spinach, kale, Swiss chard
- 1 cup light coconut milk
- 1 cup chopped cooked protein such as chicken, shrimp, firm tofu
- Salt and pepper
- Steamed white rice for serving
Instructions
- 1. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add hardy vegetables and cook, stirring frequently, until just tender, 5 to 10 minutes. Add curry paste and cook, stirring, for 15 seconds.
- 2. Add tender vegetables, greens, and coconut milk and bring to a simmer. Cook, stirring occasionally, until liquid thickens and all vegetables are tender, about 10 minutes. Stir in protein and season with salt and pepper to taste; serve over rice.
- Source: Hannaford fresh Magazine, July - August 2018