Beef and vegetable curry

Yield: 4 servings

Measure Ingredient
½ pounds Top round steak, trimmed of all visible fat and thinly sliced
1 medium Onion, sliced
3 cloves Garlic, minced
1 medium Carrot, sliced (2/3c.)
1 \N Red bell pepper, seeded and cut into 1\" pieces
8 ounces Fresh mushrooms, quartered
⅔ cup Lite coconut milk*
1 tablespoon Curry powder
1 tablespoon Fish or soy sauce
4 cups Cooked (without salt or margarine) rice

Spray large nonstick saucepan or Dutch oven with dooking spray. Heat over medium high heat until hot. Add beef; cook, stirring occasionally, until no longer pink. Add garlic and onion; cook about 30 seconds. Add all remaining ingredients except rice. Cover and cook 10-15 minutes or until beef is tender, stirring occasionally. Serve over rice.

*to substitute for coconut milk: ¾ cup skim milk, 2 ts cornstarch, 1 ts coconut extract.

Per serving: 350 calories, 20g pro., 56g carb., 3g fiber, 5g fat, 34mg chol., 630mg sodium, 700mg pot., 3 starch, 1½ lean meat, 1 ½ vegetable exchanges.

Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.

Submitted By CAROLYN SHAW On 01-07-95

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