Saturday, February 25, 2012

Dinner Bell

I made a curry tonight from Vegetarian Times. I was supposed to use yellow curry, but I went to three different stores and could only find red or green... and I had red at home, so I decided to just suck it up and use it. Plus, it was very good on a warm night. If you want, you can cook some rice and add it to the soup to make it more dense, but I just used the vegetables, figuring there was enough starch in the potatoes.

1 lbs Yukon Gold Potatoes, peeled and cubed (2.5 cups)
3 medium carrots, cut into 1/2 inch thick half moons (1.5 cups)
1/2 lb green beans, cut into 1-inch pieces
1 tbs. coconut oil
1 med onion, chopped (1.25 cups)
1 clove garlic, minced (1 tsp)
2.5 tbs. yellow curry paste (again, I used red)
1 tbs. cashew butter (you can get this at the Coop in the self serve containers so you don't have to pay a mint for a whole freaking jar), especially, since you only need such a small amount. But it's not peanuts!
1 13.5 oz can of light coconut milk
1 tsp sugar
1 red bell pepper, diced (1 cup)
2 tbs. thinly sliced basil leaves
1 tbs. lime juice

Boil a large pot of salted water. Cook potatoes for 7 minutes. Use a slotted spoon to remove them from the water. Put in carrots and boil them for 10 minutes. Repeat removal with slotted spoon. Add green beans and cook for 5 minutes. Remove them with slotted spoon.

In a large pot heat coconut oil. Add onion and cook for 7 minutes (or until starting to brown). Stir in garlic, curry paste and cashew butter and cook for 1 minute. Pour in coconut milk, 1/2 cup of water and sugar. Simmer.

Add potatoes, carrots and bell pepper and simmer for 10 minutes until bell peppers soften. Add green beans and basil and cook for 2 more minutes. Stir in lime juice and serve.

1-cup serving is 240 calories, 4 grams of protein, 13 grams of total fat, 5 grams of fiber, no cholesterol and 316 mg of sodium.

And it tasted good to MacTroll and I, but X-man isn't into soups, so he just ate grapes and crescent rolls. Nice, right?

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