Mixed Vegetable Curry (Sayur Kari)

Combining Indonesian and Indian influences, this curry's distinctly Malaysian taste comes from the addition of galangal to build fragrant, balanced flavor. Use frozen kaffir lime leaves if fresh aren't available. Serve over long-grain rice.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• Cooking spray
• 1/2  cup  minced shallots (about 2 large)
• 2  teaspoons  minced garlic
• 2  tablespoons  chopped peeled fresh lemongrass (about 2 stalks)
• 2  tablespoons  minced seeded red Thai chiles (about 2 chiles)
• 2  teaspoons  grated peeled fresh ginger
• 2  teaspoons  grated peeled fresh galangal
• 1/2  teaspoon  curry powder
• 1 1/2  cups  light coconut milk
• 1  cup  (2-inch) cut green beans
• 1  cup  organic vegetable broth (such as Swanson Certified Organic)
• 3/4  cup  (1/2-inch-thick) diagonally cut slices carrot
• 1  tablespoon  brown sugar
• 3  tablespoons  tamarind concentrate
• 3/4  teaspoon  kosher salt
• 18  fresh or frozen okra pods (about 8 ounces)
• 12  fresh shiitake mushrooms, stemmed and halved (about 4 ounces)
• 2  kaffir lime leaves, lightly crushed

Preparation

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan, and cook for 3 minutes or until fragrant, stirring frequently. Add lemongrass, red Thai chiles, ginger, and galangal to pan; cook 3 minutes, stirring frequently. Add curry powder to pan; cook 2 minutes, stirring frequently. Add coconut milk and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until vegetables are tender. Discard lime leaves.

Nutritional Information

Calories:

154 (29% from fat)

Fat:

4.9g (sat 4.3g,mono 0.2g,poly 0.1g)

Protein:

4.7g

Carbohydrate:

26.7g

Fiber:

4.8g

Cholesterol:

0.0mg

Iron:

2.5mg

Sodium:

557mg

Calcium:

89mg