Thai Vegetables with Rice
Serves 8
Colorful vegetables, simmered in a flavorful sauce, are served with flavorful basmati or jasmine rice. For a mild dish, use the smaller amount of dried red pepper flakes. Increase the amount for a more fiery version.
1 cup water
2 tablespoons soy sauce
1 onion, thinly sliced
4 garlic cloves, minced
1 pound yams, peeled and cut into strips
1 15-ounce can crushed tomatoes
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2-1 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon ginger powder (or 2 teaspoons fresh, grated)
1 15-ounce can garbanzo beans, including liquid
2-1/2 cups diced zucchini (about 1 pound)
1 red bell pepper, cut into thin strips
2 teaspoons grated lemon peel (lemon zest)
1 tablespoon lemon juice
6 cups cooked basmati or jasmine rice (2 cups raw)
Heat 1/2 cup water and 1 tablespoon soy sauce in a large pot. Add onion and garlic and cook 5 minutes. Add yam, tomatoes, coriander, cumin, pepper flakes, turmeric, ginger, and remaining 1/2 cup water. Cover and simmer until yam is just barely tender, about 15 minutes. Add garbanzo beans with their liquid, zucchini, bell pepper, and grated lemon peel. Cover and simmer until zucchini is just tender, about 5 minutes. Stir in lemon juice and remaining soy sauce. Serve with cooked rice.
Nutrition information per serving: 286 calories; 7 g protein; 62 g carbohydrate; 1 g fat; 166 mg sodium
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