A tasty dish of fresh vegetables and red curry.
2 tbsps red curry paste
1 3/4 cups coconut milk
1 dash pepper
1 dash salt
6 whole wheat pita pockets
2 tsps extra virgin olive oil
1 1/2 cups broccoli, chopped
1 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrot
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper
2 potatoes, peeled
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red sweet pepper
1 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow sweet pepper
Chop onion into fine pieces.
Cut all other vegetables into strips or bite sized chunks.
Heat olive oil in a large saucepan and cook onions on medium-high heat for about 5 minutes or until golden brown.
Stir in red curry paste and cook for 1 minute.
Add vegetables and coconut milk, cover saucepan then lower heat and simmer for 15 minutes or until vegetables reach desired tenderness.
Add salt and pepper to taste.
Serve immediately with pita pocket, either as a wrap or with pita pocket on the side.
Note: add slivered almonds for more protein.
in 1 serving of Vegetable Korma.
, 62% carbs, 14% protein.
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