Curried Summer Veggies W Coconut Rice Recipe

Ingredients

1 cup basmati or jasmine rice or brown rice

1 3/4 teaspoon salt

1 15-ounce can light coconut milk

1 tablespoon canola or olive oil

1 scallion, white and light green parts chopped

1 tablespoon peeled and finely chopped ginger

1 large garlic clove, finely chopped

1 cup vegetable stock

1 medium yellow bell pepper, seeded and sliced into 1/4-inch strips

1 baby eggplant, cut into 1/4-inch chunks

1/4 pound green beans, trimmed

1/4 pound button mushrooms, thinly sliced

1 yellow summer squash, cut into 1/4-inch chunks

1 medium zucchini, cut into 1/4-inch chunks

1/2 teaspoon freshly ground black pepper

1/2 teaspoon finely grated lime zest

Freshly squeezed lime juice to taste

Preparation

Combine the rice, 1 2/3 cups water, 1 teaspoon of the salt and 3/4 cup of the coconut milk in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, covered, about 20 minutes or until most of the liquid has been absorbed and rice is almost tender.

Heat the oil in a large skillet over medium heat. Add the scallion, ginger, and garlic; cook, stirring, 2 minutes. Stir in the curry powder and cook 1 minute. Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine. Cover and cook 5 minutes. Add remaining vegetables and salt and the black pepper. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in the lime zest and lime juice.

Spoon rice onto serving plates and top with curried vegetables.