Spicy Vegetable Curry

via Skinny Bitch Ultimate Everyday Cookbook

Once or twice a week we like to have a vegetarian meal (not only because it helps our pocketbook, but its healthy and yummy as well). This is a favorite in our house! Sometimes I add tofu to the veggies, but its a hearty meal even without it!

Makes 4 servings

3 tbsp grapeseed oil
1 tsp chopped fresh ginger
2 garlic cloves, chopped
1 (14-ounce) can light coconut milk
1 1/2 cups water
2 tsp red curry paste
2 tbsp white miso paste
1 tsp curry powder
1/2 c mushroom halves
1/2 c 1-inch zucchini slices, halved
1/2 c cubed eggplant
1/3 c sliced okra
salt and pepper, to taste
1 tsp lime juice for garnish
1/2 tsp red pepper flakes for garnish
freshly cooked jasmine rice, for serving

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the ginger and garlic and saute for 30 seconds. Add the coconut milk, water, red curry paste, miso and curry powder, and stir until well combined. Reduce heat to low and simmer 20 minutes.


2. In a medium frying pan, heat the remaining oil over medium-high heat. Add the mushrooms, zucchini, eggplant and okra and saute about 3 minutes. Add salt and pepper, to taste. Add the vegetable mixture to the curry sauce and cook an additional 10 minutes. Garnish with the lime juice and red pepper flakes. Serve with jasmine rice.

Per serving:
130 calories; 11 g fat (1 g sat.); 0 mg cholesterol; 7 g carbohydrate; 7 g fiber; 12 g protein