By Gwen O'Brien
Veg Power edamame and vegetable curry
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
48
Low
Glycemic Load
21
High
Nutrition per serving
Calories307.8 kcal (15%)
Total Fat10.7 g (15%)
Carbs44.2 g (17%)
Sugars9.4 g (10%)
Protein12 g (24%)
Sodium529.6 mg (26%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbgreen beans
trimmed
1 Tbspcanola oil
3garlic cloves
minced
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
thawed
2 cupsrice
cooked
¼ cupfresh basil
thinly sliced
lime wedges
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.
Notes
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Crispy
Easy
Fresh
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Makes leftovers