Thai-Style Vegetable Curry
1 tablespoon canola oil
3 cups chopped onion
1 tablespoon chopped peeled ginger
4 garlic cloves, minced
4 cups Vegetable Stock, divided
2 tablespoons low-sodium soy sauce
2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
1/2 teaspoon salt
1 1/2 cups (1/4-inch-thick) slices carrot
2 cups chopped red bell pepper
2 cups cherry tomatoes
2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
4 cups hot cooked rice noodles
Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.
Yield: 8 servings (serving size: 1 1/2 cups curry and 1/2 cup noodles)
CALORIES 188 (11% from fat); FAT 2.3g (satfat 0.2g, monofat 1.1g, polyfat 0.8g); PROTEIN 4.4g; CARBOHYDRATE 40.2g; FIBER 4.4g; CHOLESTEROL 0.0mg; IRON 2.3mg; SODIUM 361mg; CALCIUM 77mg;
Cooking Light, APRIL 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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thai style vegetable curry
