Peanut and Coconut Curry Vegetables

If you like Thai cuisine, you will love this recipe. The crisp sugar snap peas and broccoli in a rich and mildly sweet peanut and coconut sauce is sure to please even the blandest palate amongst your family and friends. And the best part - it will be ready in no time at all.


Ingredients:

Brocolli - 1 Cup cut into big florets
Sugar Snap Peas - 1 Cup de-ribbed and washed
Carrots - 1 Cup Sliced
Red Bell Pepper - 1 Cup diced
Onions - 1 Cup chopped into large pieces
Coconut Milk - 1 Can
Peanut Butter - 1/4 Cup - Natural - Unsweetened
Brown Sugar - 2 Tsp
Chili Powder - 1 Tsp
Soy Sauce - 2 Tbsp
Curry Powder - 1.5 Tsp
Turmeric Powder - 1 Tsp
Olive Oil - 1 Tsp
Salt - To Taste

Directions

• Heat olive oil in a pan and then saute the onions
• Once the onions are translucent add the carrots and cook until tender
• Then add the red bell pepper and cook for a couple of minutes
• Finally add the broccoli and sugar snap peas and cook until tender crisp.
• Meanwhile blend together the coconut milk, peanut butter, brown sugar, soy sauce, chili powder, curry powder, turmeric powder and salt.
• Add this mixture to the vegetables and simmer until the sauce thickens and gets a mild glaze (about 5 to 6 minutes).
• Serve hot with some rice

Servings : 10

Nutrition Facts Source : www.nutritiondata.com

Disclaimer : Nutritrion Facts are approximate