Ingredients: 1 cup potatoes, scrubbed and sliced 1/2 cup sliced peeled carrot 1 cup sliced green beans, 1-inch pieces 2 tablespoons water 1 cup chopped broccoli 1/2 cup julienned seeded red bell pepper 1 cup diced tofu, firm, drained 13 fluid ounces coconut milk 1/2 teaspoon curry powder 1/4 cup chopped green bell pepper 1/4 teaspoon salt Total time: 30 mins
Directions:1.Arrange potatoes around the bottom edge of a microwave-safe 9-inch square dish. Arrange carrots in an inner ring, filling the center with green beans. Add water, cover and microwave on HIGH for 5 minutes. Scatter broccoli and red bell pepper over top; microwave on HIGH for 4 minutes or until the potatoes are tender. Add tofu, cover and set aside. 2.Combine coconut milk, curry powder, green pepper and salt. Microwave on HIGH for 4 to 5 minutes or until hot, but not boiling. Pour over the vegetables, cover and microwave on HIGH for 2 minutes or until the vegetables are hot. |