Lucky-lucky me, within walking distance is an independent grocery called Global Foods, a veritable United Nations of food. The aisles are lined with foods from every part of the world -- well, except Italy, which St Louisans find on The Hill, an old Italian neighborhood with old-style Italian markets, butchers and bakeries -- and familiar tastes of home for immigrants, unfamiliar pecularities for many and a playground for adventurous cooks like me.
Tonight I tried a curry starter for vegetables from Asian Home Gourmet, just to see. It was good -- very good! It's a wet paste, not just dried spices. It's labelled "hot hot" -- and indeed it was: even with considerably more vegetables and coconut mik, the heat was more than I'd prefer although would be fine if moderated by good rice.
NUTRITION NOTES ... The shrimp is optional of course so this could be a vegetarian supper or a vegetable side dish, either one. ... This is a terrific low-carb, low-calorie, low-fat and low-point Weight Watchers supper. It has lots of flavor, lots of fiber so is satisfying taste-wise and portion-wise.
NEXT TIME ... I'll choose a spice packet labeled 'hot' not 'hot hot'.
FOR THE RECORD ... This is A Veggie Venture's contribution to the Antioxidant-Rich Tuesdays over at Sweenicks.
FROM THE ARCHIVES ... See the Recipe Box for other vegetable-loving supper ideas.
VEGETABLE COCONUT CURRY with SHRIMP
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Hands-on time: 20minutes
Time to table: 35 minutes
Serves 6, with a cup of sauce/vegetables and 3 shrimp
1 tablespoon peanut oil (or other oil)
1 Asian Home Gourmet spice paste, Indonesian Vegetable Curry (sayur lodeh)
1 onion, diced
1 red pepper, diced
1/2 a small cabbage, diced
4 ounces baby portobello mushrooms, sliced
15-ounce can light coconut milk
8 ounces sugar snap peas, trimmed
8 ounces fresh shrimp
Heat the oil in a large, deep skillet over MEDIUM HIGH. Add the spice paste and cook for a minute. Add the onion, pepper, cabbage and mushrooms as they're prepped, stirring well with each addition and occasionally. Add the coconut milk. Bring to a boil. Reduce heat to MEDIUM, cover and let simmer for about 10 minutes. Add the peas and shrimp and let cook through for about 5 minutes. Stir in the cilantro, serve and enjoy!
Per Cup with 3 Shrimp: 166 Cal (48% from Fat, 22% from Protein, 30% from Carb); 10 g Protein; 9 g Tot Fat; 5 g Sat Fat; 13 g Carb; 4 g Fiber; NetCarb9; 56 mg Calcium; 2 mg Iron; 315 mg Sodium; 57 mg Cholesterol; Weight Watchers 3 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.