Garden Vegetable Curry Prevention

Garden Vegetable Curry (Serves 4) Ingredients

1 tablespoon canola oil3 garlic cloves, minced2 tablespoons Thai green curry paste2 cups reduced-sodium vegetable broth1 cup light (reduced-fat) coconut milk2 teaspoons reduced-sodium soy sauce1 teaspoon sugar2 bell peppers, thinly sliced2 carrots, cut into matchstick strips2 small eggplants (or 1 medium eggplant)1 & 1/2 cups frozen shelled edamame, thawed1 & 1/2 cups cherry tomatoes, halved2 cups of cooked brown riceCilantroLime wedges

What to do:

Cook brown rice according to package instructions.Heat canola oil in large skillet and add minced garlic and curry paste. Cook, stirring constantly for 1 minute. Add vegetable broth, coconut milk, soy  sauce, and sugar and bring to a boil. Reduce heat and simmer for 2 minutes.Add the bell peppers, carrots, and eggplants. Cook, stirring occasionally, until veggies are desired consistency, 7-10 minutes.Mix in edamame and cherry tomatoes, stirring for about 1 minute until heated through.Serve the curry in bowls over brown rice. Sprinkle with cilantro and serve with lime wedges. Enjoy!