Vietnamese Curried
Vegetable
and Coconut Stew
Rice stick noodles, made with rice
flour, can be round or flat. Angel hair pasta can be substituted.
Ingredients
- Vegetable cooking spray
- 2 cups frozen stir-fry pepper blend
- 2 tablespoons minced gingerroot
- 1 tablespoon minced garlic
- 3-4 tablespoons curry powder
- 3½ 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
- ½ package (8-ounce size) rice stick noodles
- ¼ cup all-purpose flour
- ¼ cup cold water
- ¼ cup lime juice
- Salt, to taste
- Finely chopped cilantro, as garnish
Method
- Spray large saucepan with cooking spray; heat
over medium heat until hot.
- Sauté 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 rice noodles in
large bowl; pour cold water over to cover. Let stand until noodles are
separate and soft, about 5 minutes.
(Editor's Note: If you're using angel hair pasta, cook according to
instructions on package.)
- Stir noodles into 4 quarts boiling water in
large saucepan. Reduce heat and simmer, uncovered, until tender, about
5 minutes; drain.
- Heat stew to boiling.
- Mix flour, cold water, and lime juice; stir into boiling stew.
- Boil, stirring constantly, until thickened, about 1 minute.
- Season to taste with salt.
- Serve stew over noodles in shallow bowls; sprinkle generously with
cilantro.
Yield: 6
servings (about 1 ½ cups each).
 This
recipe is excerpted from the book1,001 More Low-Fat Recipes, edited by Sue Spitler with Linda R. Yoakam, R.D., M.S. Reprinted with permission of the publisher, Surrey
Books, http://surreybooks.com
Info/Order this book.
About
The Author
Sue Spitler's comfortable kitchen in Long
Beach, Indiana, has been the wellspring for the thousands of recipes
included in her bestselling "1,001" cookbook series 1,001 Low-Fat Recipes, 1,001 Low-Fat Desserts, 1,001 Low-Fat Vegetarian Recipes, and now 1,001 More Low-Fat Recipes. Linda R. Yoakam, R.D., M.S., is a
nutritional expert with an extensive practice in the Chicago area. Info/Order this book. |
