Yield: 6 serving s(about 1-1/2 cups each)




-  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



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;


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


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