Yellow Thai Curry with Brown Rice
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1 cup
- Compliments Long Grain Brown Rice
- 250 mL
- 2 tbsp
- Compliments Organic 100% Virgin Coconut Oil
- 30 mL
- 3 cups
- small cauliflower florets
- 750 mL
- 2
- carrots, thinly sliced
- 2 cups
- thinly sliced red cabbage
- 500 mL
- 1 cup
- yellow curry cooking sauce
- 250 mL
- 2 cups
- baby kale
- 500 mL
- 2 tbsp
- finely chopped fresh cilantro
- 30 mL
Directions
Step 1
Cook rice according to package directions; keep warm. Meanwhile, heat oil in large wok or skillet over medium-high heat. Stir in cauliflower and carrots; cook about 4 min., until veggies start to soften. Stir in cabbage; cook 2 to 3 min. until tender-crisp. Stir in sauce; bring to a boil. Reduce heat to low. Stir in kale; cook 1 min.
Step 2
Divide rice into 4 bowls or onto plates. Top with veggie mixture. Sprinkle with cilantro to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 420
- Fat:
- 20 g
- Saturated Fat:
- 8 g
- Carbs:
- 55 g
- Fibre:
- 8 g
- Sugar:
- 9 g
- Cholesterol:
- 15 mg
- Protein:
- 9 g
- Sodium:
- 620 mg