This quick curry will get in every single serving of veggies for your day. Add some chicken, pork, shrimp, or tofu if you wish!
Quick and Green Veggie Curry
2 tsp sesame oil
1 small white onion, sliced into 1/2" strips
1 1/2 cups carrot coins
1 red bell pepper, sliced into 1" strips
1 medium zucchini, sliced into rounds (or chunks)
2 cups chopped asparagus spears
1 cup baby corn (from a can, drained and rinsed)
4 oz green curry paste of your choice
14 oz canned lite coconut milk
1/2 tsp salt
1/4 tsp fresh ground black pepper
Dash red pepper flakes
2 cups cooked short grain rice (per package instructions)
1/2 cup fresh chopped cilantro
In a wok heat oil over medium high heat. Add onions and red pepper and saute until slightly softened, ~ 5 minutes. Add curry paste and coconut milk and bring to a boil. Add zucchini, asparagus, and baby corn, then season with salt, pepper, and crushed red pepper flakes. Reduce heat to a simmer, cover and cook for ~ 4 minutes, until vegetables soften and sauce thickens.
Serve over sticky (short grain) rice and garnish with fresh cilantro.
Nutrition Info per 1 serving: 290 calories, 9 g fat, 5.5 g protein, 41 g carbohydrates, 5 g fiber