Sunday, October 16, 2011

Coconut Curry Chili

I made this recipe and adapted it from Clean Eating's Classic Comfort Food magazine.

This was truly an awesome dish as well as healthy! The house smelled so wonderful as this simmered!! I changed a few things from the original recipe.

1 1/2 teaspoons red curry paste (I used Derleas's chili ginger paste because I was out of RCP)
1 teaspoon ground cumin
2 teaspoons curry powder
4 cups low sodium vegetable broth
1/2 cup cooked bulgur (I used couscous)
2 cups of cubed sweet potatoes
2 cups of chopped green pepper
3 cups of cooked kidney beans
1/2 cup of light coconut milk
19 oz can of crushed tomatoes
green onions, chopped for garnish

In large pot add curry paste, cumin, curry powder & a bit of broth. Mix until paste is smooth. Add remaining broth, bulgur, potato & green pepper. Bring mixture to a boil. Cover, reduce heat to med-low and simmer for 10 min.

Add beans, coconut milk and crushed tomatoes. Cook, uncovered for about 7 minutes, til bulgur is soft, veggies are cooked through and chili is thick. Top with green onions and serve.

Makes 4- 2.5 cup servings.

Calories: 340
Fat: 4 g
Carbs: 65 g
Protein: 17 g
Sodium: 412 mg
Sugars: 10 g

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