STIR FRY, LOW FAT COCONUT CURRY
Ingredients:
1 11oz can of Coconut WATER, I use Goya brand, less than 10% of it's calories come from fat, some have 0 fat.
1 yellow or green pepper, bite size slices
1 whole white onion, bite size pieces
7-8 large mushrooms, sliced thick
1 stalk of celery, diced
2 med tomatoes sliced in 1/8 pieces
2 cloves of garlic minced
1/2 tsp ground ginger
1 tsp curry powder
1 T cornstarch or flour
1/2 cup non dairy unsweetened milk
S&P to taste
In large skillet over med high heat, put in your celery, and about one ounce of the coconut water, saute for 3 min, then add the onion, mushrooms, pepper, and spices. Saute in the coconut water adding more as needed over med high heat just until it starts to get tender, about 3-4 minutes, then mix the almond milk with the cornstarch or flour, whisk until well blended, then add to the veggies, cook over high heat adding the rest of the coconut water, and plain water if needed to get the consistency you want. Serve with jasmine rice, (or your own favorite rice) and sprinkle some chopped scallions over the top. This is a very mild, very lowfat curry stir fry.
Optional but some suggested items to add:
Broccoli florets
Carrot slices
Splash of Sriracha Sauce
Crushed peanuts
You could always use coconut milk instead, but if you are like me, you are always trying to cut back on fat and calories without sacrificing flavor. This recipe really satisfies, but is so lowfat, you can eat it whenever you like.
Ingredients:
1 11oz can of Coconut WATER, I use Goya brand, less than 10% of it's calories come from fat, some have 0 fat.
1 yellow or green pepper, bite size slices
1 whole white onion, bite size pieces
7-8 large mushrooms, sliced thick
1 stalk of celery, diced
2 med tomatoes sliced in 1/8 pieces
2 cloves of garlic minced
1/2 tsp ground ginger
1 tsp curry powder
1 T cornstarch or flour
1/2 cup non dairy unsweetened milk
S&P to taste
In large skillet over med high heat, put in your celery, and about one ounce of the coconut water, saute for 3 min, then add the onion, mushrooms, pepper, and spices. Saute in the coconut water adding more as needed over med high heat just until it starts to get tender, about 3-4 minutes, then mix the almond milk with the cornstarch or flour, whisk until well blended, then add to the veggies, cook over high heat adding the rest of the coconut water, and plain water if needed to get the consistency you want. Serve with jasmine rice, (or your own favorite rice) and sprinkle some chopped scallions over the top. This is a very mild, very lowfat curry stir fry.
Optional but some suggested items to add:
Broccoli florets
Carrot slices
Splash of Sriracha Sauce
Crushed peanuts
You could always use coconut milk instead, but if you are like me, you are always trying to cut back on fat and calories without sacrificing flavor. This recipe really satisfies, but is so lowfat, you can eat it whenever you like.