80--- Quick and Green Veggie Curry

I hear spicy food is supposed to induce labor, and right now I wouldn't be opposed.  We shall see!

This quick curry will get in every single serving of veggies for your day.  Add some chicken, pork, shrimp, or tofu if you wish!

Quick and Green Veggie Curry
Serves 4-5

2 tsp sesame oil
1 small white onion, sliced into 1/2" strips
1 1/2 cups carrot coins
1 red bell pepper, sliced into 1" strips
1 medium zucchini, sliced into rounds (or chunks)
2 cups chopped asparagus spears
1 cup baby corn (from a can, drained and rinsed)
4 oz green curry paste of your choice
14 oz canned lite coconut milk
1/2 tsp salt
1/4 tsp fresh ground black pepper
Dash red pepper flakes
2 cups cooked short grain rice (per package instructions)
1/2 cup fresh chopped cilantro

In a wok heat oil over medium high heat.  Add onions and red pepper and saute until slightly softened, ~ 5 minutes.  Add curry paste and coconut milk and bring to a boil.  Add zucchini, asparagus, and baby corn, then season with salt, pepper, and crushed red pepper flakes.  Reduce heat to a simmer, cover and cook for ~ 4 minutes, until vegetables soften and sauce thickens.

Serve over sticky (short grain) rice and garnish with fresh cilantro.

Nutrition Info per 1 serving: 290 calories, 9 g fat, 5.5 g protein, 41 g carbohydrates, 5 g fiber