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Prep Time: 60 Minutes Cook Time: 17 Minutes |
Ready In: 77 Minutes Servings: 4 |
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From Southern Living. Pull up a stool and get ready for lots of stirring. Ingredients:
3 cups broccoli florets |
1 small green bell pepper |
1 small red bell pepper |
1 small yellow bell pepper |
3 carrots |
1/4 cup butter or 1/4 cup margarine |
1 small onion, diced |
2 tablespoons all-purpose flour |
1 1/2 tablespoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth |
1/2 cup coconut milk |
1/2 lb small fresh green beans |
hot cooked rice (basmati) |
roasted peanuts (to garnish) |
Directions:
1. Cook the broccoli in boiling water to cover for 3 minutes (or you can steam in vegetable steamer until crisp-tender); drain and set aside.
2. Cut the bell peppers into thin strips; slice the carrots into thin slices.
3. Melt the butter in a large skillet over medium heat; add in onion; stir/saute until tender.
4. Stin in flour and the next 3 ingredients.
5. Cook and stir constantly for 1 minute.
6. Gradually stir in broth; bring to a boil.
7. Lower heat and simmer, stirring constantly, for 8 minutes or until thickened.
8. Stir in broccoli, bell peppers, carrot, coconut milk, and green beans; cook and stir constantly for 3-5 minutes or just until vegetables are crisp-tender.
9. Serve over rice; garnish with peanuts.
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