Diabetic VIETNAMESE CURRIED VEGETABLE AND COCONUT STEW
Yield: 6 serving s(about 1-1/2 cups each) INGREDIENTS - Vegetable cooking spray - 2 cups frozen stir-fry pepper blend - 2 tablespoons minced gingerroot - 1 tablespoon minced garlic - 3-4 tablespoons curry powder - 3-1/2 cups vegetable broth - 3 cups reduced-fat coconut milk - 1 tablespoon grated lime rind - 1 teaspoon Oriental chili paste - 1 cup broccoli florets - 1 cup cubed, peeled, seeded acorn, or butternut, squash - 1/2 package (8-ounce size) rice stick noodles - 1/4 cup all-purpose flour - 1/4 cup cold water - 1/4 cup lime juice - Salt, to taste - Finely chopped cilantro, as garnish DIRECTIONS Spray large saucepan with cooking spray; heat over medium heat until hot. Saute pepper blend, gingerroot, and garlic 5 minutes. Stir in curry powder and cook 1 minute longer. Add broth, coconut milk, lime rind, and chili paste to saucepan; heat to boiling. Add vegetables; reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. While stew is cooking, place noodles in large bowl; pour cold water over to cover. Let stand until noodles are separate and soft, about 5 minutes. Stir noodles into 4 quarts boiling water in large saucepan. Reduce heat and simmer, uncovered, until tender, about 5 minutes; drain. Nutritional Information Per Serving (1-1/2 cups each): Calories: 218, Fat: 7.2 g, Cholesterol: 0 mg, Sodium: 627 mg, Protein: 4.1 g, Carbohydrate: 37.1 g Diabetic Exchanges: 1 Vegetable, 2 Bread, 1 Fat --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
