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.
Ingredients:
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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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