Why We Like It
Fresh, in-season summer produce takes the lead in this delicious curry that comes together super-easy! It is a great weeknight meal and the leftovers (if there are any) would be perfect for lunch the next day – or for breakfast with an egg on top! You can also make this with green curry paste instead of red if you want a milder and slightly sweeter flavor. This would also be ideal served with the Herbed Naan Bread.
Cook the Rice:
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Cook rice according to package directions. When done, set aside and keep warm. |
Sauté the Vegetables:
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Heat olive oil in a large skillet over medium high heat. Then, add the onion, garlic and ginger and sauté for 3-5 minutes. Next, add the veggies and sauté for about 3 minutes until beginning to get tender. |
Add Next:
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Add to skillet with veggies and sauté another 3-5 minutes. |
Add Last:
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Add to skillet and simmer everything together for 8-10 minutes. |
Serve and Enjoy!
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Add lime juice to curry and stir to combine. Top with with fresh basil and almonds and serve over rice or your desired whole grain. |
Nutrition Information for one serving
- Calories: 285
- Fat: 13.5 g
- Saturated Fat: 7.8 g
- Cholesterol: 0 mg
- Total Carbohydrate: 37 g
- Fiber: 4.5 g
- Total Sugars: 6 g
- Protein: 6 g
- Sodium: 500 mg
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