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Ingredientes
- 3 – 4 cups of zucchini – sliced
- 1 onion – sliced thin
- 3 cloves of garlic – chopped
- Healthy handful of fresh basil – sliced
- 1 cup chicken broth
- 1 tablespoon – lemon juice
- 13.5 oz can of coconut milk
- ¾ tsp. salt
- ½ tsp. ground black pepper
- 1 ½ tsp. curry powder
- 2 tablespoons olive oil
- 1½ cups uncooked rice
Direcciones
- Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings.
- Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 – 35 minutes.
- Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste.
- Prepare the rice as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 5 servings | |
| Calories 441 | |
| Calories from Fat 191 | 43% |
| Total Fat 22.47g | 28% |
| Saturated Fat 15.38g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 710mg | 20% |
| Total Carbs 54.59g | 15% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.54g | 2% |
| Protein 8.21g | 13% |
