Veg Power edamame and vegetable curry

Name: Veg Power edamame and vegetable curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb green beans (trimmed); 1 tbsp canola oil; 3 garlic cloves (minced); 2 tbsp thai green curry paste; 1-2 cups reduced sodium vegetable broth (og recipe says 2 but 1 cup is enough); 1 cup light coconut milk (reduced fat); 2 tsp low sodium soy sauce; 1 tsp sugar; 2 red bell peppers, thinly sliced; 1 large carrot, cut into matchstick strips; 1 1/2 cups frozen shelled edamame, thawed; 2 cups cooked rice; 1/4 cup thinly sliced fresh basil; Lime wedges

4 steps

Prep:10minCook:15min

A simple (and not too spicy) edamame curry recipe from the weight watchers 360 “Veg Power” cookbook

Updated at: Thu, 17 Aug 2023 08:48:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories307 kcal (15%)

Total Fat10.7 g (15%)

Carbs44 g (17%)

Sugars9.3 g (10%)

Protein12 g (24%)

Sodium547.3 mg (27%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbgreen beans

2 Tbspthai green curry paste

1 cupsreduced sodium vegetable broth

og recipe says 2 but 1 cup is enough

1 cuplight coconut milk

reduced fat

2 tsplow sodium soy sauce

1 tspsugar

2red bell peppers

thinly sliced

1carrot

large, cut into matchstick strips

1 ½ cupsfrozen shelled edamame

2 cupsrice

Instructions

Step 1

Bring large saucepan of water to boil. Add green beans. Return to boil and cook until green beans are just crisp-tender, 2 minutes. Drain.

Step 2

Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and curry paste; cook, stirring constantly, until fragrant, 1 minute.

Step 3

Add broth, coconut milk, soy sauce, and sugar; bring to boil. Reduce heat and simmer 2 minutes. Add bell peppers and carrot. Cook, stirring occasionally, until vegetables are crisp-tender, 3 minutes. Add green beans and edamame; cook, stirring often, until heated through, 2 minutes.

Step 4

Divide rice among bowls, top evenly with curry. Garnish with sliced basil and lime wedges.