Vegan Thai Coconut Ginger Curry with Bell Pepper, Green Bean

• 분량: 2 servings
• 활동 시간: 30 minutes
• 총 시간: 40 minutes

재료

½ cup Jasmine Rice

1 unit Green Bell Pepper

6 ounce Green Beans

1 unit Shallot

1 thumb Ginger

1 unit Lime

¼ ounce Cilantro

1 tablespoon Curry Powder

1 unit Coconut Milk

1 ounce Sweet Thai Chili Sauce

1 unit Veggie Stock Concentrate

½ ounce Peanuts

Salt

4 teaspoon Cooking Oil

1 teaspoon Sugar

방향

• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.

• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

• Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.

• Roughly chop peanuts. • Fluff rice with a fork; stir in lime zest. • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.

영양 정보

• 칼로리: 600 kcal
• 지방 전체: 30 g
• 포화 지방: 16 g
• 나트륨: 320 mg
• 탄수화물 전체: 74 g
• 식이섬유: 6 g
• 총 당류: 20 g
• 단백질: 9 g