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Ingredientes
- Recipe for a Healthy Veg Curry Bowl
- Makes 1 large bowl
- Time taken: Under 30 minutes
- Equipment required:Pressure Pan to cook the brown rice
- Ingredients
- Brown rice (raw) 1/4 - 1/3 cup
- For curry:
- Onion, peeled, halved and sliced 1/2
- Garlic, finely minced 2 cloves
- Diced yellow pumpkin 1/4 cup
- Green beans, julienned 4-5
- Grated fresh turmeric (optional) 1 tsp
- Salt (depending on salt in the curry paste) 1/4-1/2 tsp
- Heaped Thai red curry paste 1 tablespoon
- Coconut power + ( lukewarm water 150 ml or coconut milk) 2 tbsps
- If required, to thin curry
- For toppings:
- Finely chopped greens (I used Bathua / goosefoot) 1 cup
- Garlic, finely minced 1 clove
- Julienned spring onion greens 2 tbsps
- Roasted peanuts, crushed coarsely 1-2 tbsps
- Steps
- To prepare curry, in a wide pan, heat 1 tsp oil. Saute the onion and garlic for 1 minute on medium heat
- Add all other vegetables, stir on high flame for 1 minute. Add 1/4 cup water, pinch of salt, cover and cook until nearly tender
- Add the red curry paste and stir well for 30 seconds - 1 min
- Add the coconut milk and bring to a simmer, adding a little water to thin the curry if too thick
View Full Recipe at Saffron Trail
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 470g | |
| Calories 421 | |
| Calories from Fat 149 | 35% |
| Total Fat 16.53g | 21% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1243mg | 52% |
| Potassium 1246mg | 36% |
| Total Carbs 58.97g | 16% |
| Dietary Fiber 17.0g | 57% |
| Sugars 8.03g | 5% |
| Protein 19.91g | 32% |
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