Quick Curried Vegetables

Name: Quick Curried Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 383 grams reduced-fat coconut milk; 2 teaspoons canola oil; 1 small cauliflower, cut into small florets (about 4 cups); 118 milliliters frozen green pea; 3 Tbsps mild curry powder; 59 milliliters fresh cilantro, chopped; 255 grams package frozen cut green beans or fresh green beans, cut; 1 Tbsp fresh lime juice; 355 milliliters large onion, chopped (about; 3 mediums red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.); 3 Tbsps tomato paste; 237 milliliters low sodium vegetable broth

For $1.28 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 302 calories, 7g of protein, and 17g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegan diet. If you have coconut milk, canolan oil, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.