VEGETABLE CURRY
Prep Time: 15 min
Cook Time: 15 min
This dish can actually be made vegan by just leaving it with veggies or even adding tofu! Or you can also throw some shrimp or chicken in there!
INGREDIENTS
1 Tablespoon olive oil
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium red onion, diced
1 medium zucchini, diced
1 medium carrots, sliced on a diagonal
1 Tablespoon ginger, minced
2 tbsp minced garlic
2 Tablespoon red curry paste
13.5 ounces low fat coconut milk
1/2 cup water
1 Tablespoon low sodium soy sauce
1 teaspoon truvia brown sugar
1 whole lime, juiced
green onions for garnish
options for serving, rice or cauliflower rice
DIRECTIONS
Add olive oil to a large skillet and heat over high heat.
Add in the bell pepper, onion, zucchini and carrots. Sauté for 4-5 minutes or until tender and golden in color.
Stir in ginger and garlic and cook for an additional minute.
Add in curry paste and whisk for 1 minute.
Next add in the low fat coconut milk, water, low sodium soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened.
Take off of the heat and stir in lime juice. Serve immediately with green onions and rice or cauliflower rice!
Dig in!
MACROS
Serving: 4
Calories 240cal
Carbohydrates 6g
Protein 4g
Fat: 20g
Sodium: 226mg
Fiber: 1g
Sugar: 3g