Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
45
High
Nutrition per serving
Calories480.5 kcal (24%)
Total Fat13.4 g (19%)
Carbs82.4 g (32%)
Sugars7.8 g (9%)
Protein10 g (20%)
Sodium473 mg (24%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra-virgin olive oil
1 cupyellow onion
chopped
1.5 poundsYukon Gold potatoes
scrubbed and cut into 1/2-inch cubes
¾ teaspoonsalt
1 poundfresh green beans
trimmed and cut into 1-inch pieces
1 tablespoonminced garlic
1 tablespoonfresh ginger
minced
1 teaspooncurry powder
½ teaspoonground coriander
¼ teaspooncrushed red pepper
¼ teaspoongaram masala
1 cupwater
1 cuplight coconut milk
well shaken and stirred
2 tablespoonsfresh cilantro
chopped
1 x 8.8 ouncemicrowaveable brown rice
package precooked, prepared according to package directions
Instructions
Step 1
Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in potatoes and ¾ teaspoon salt; cover and cook, stirring occasionally, until the onion is browned and the potatoes are slightly browned on edges, about 4 minutes.
Step 2
Stir in green beans and 1 tablespoon each garlic and ginger; cook, stirring often, until the garlic is fragrant, about 1 minute. Stir in 1 teaspoon curry powder, ½ teaspoon coriander and ¼ teaspoon each crushed red pepper and garam masala; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add 1 cup water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until the beans are tender and the potatoes are soft, 10 to 12 minutes.
Step 3
Stir in tomatoes and 1 cup coconut milk; simmer over medium-low heat until the tomatoes are soft and the sauce is thickened, 5 to 8 minutes. Top with chopped cilantro and serve with rice.
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