Home of weight loss success stories!

Sweet Potato and Green Bean Curry

By on Oct 8, 2011 in General, Recipe of the week | 0 comments

Sweet Potato and Green Bean Curry

 

Ingredients:

1 cup long-grain brown rice

2 cups water

1 (8-ounce) package of tempeh

1 1/2 cups low sodium vegetable broth

1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon ground curry powder

1 tablespoon freshly grated ginger

2 teaspoons ground cumin

1 (13.5-ounce) can light coconut milk

1 large sweet potato, peeled and cut into 1/2-inch chunks

1/2 pound green beens, trimmed and cut into 1-inch pieces

1/4 cup chopped cilantro, divided

Directions:

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tofu and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5-10 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro. Prepare rice according to package. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro.

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Facebook Iconfacebook like buttonYouTube IconTwitter Icontwitter follow buttonContact Lance