• 2-3/4 tsp. oil
• 1-3/4 Tbs. red curry paste
• 1-1/3 cups water
• 2-1/4 lbs. mixed stir-fry vegetables, such as pumpkin, carrots, potatoes, beans and cauliflower, cut into bite-sized pieces
• 1 cup canned coconut milk
• 1/3 cup oil, extra for frying
• 1/3 cup fresh coriander, roughly chopped
• 1/3 cup shredded coconut, toasted

Heat oil in wok or frying pan over a moderate heat. Add curry paste and sauté for 2-3 minutes or until fragrant. Add water and hard vegetables (such as pumpkin and potato). Bring to a boil and cook, covered, for 15-20 minutes, or until just tender. Add remaining vegetables and coconut milk. Simmer uncovered for 10 minutes, or until vegetables are cooked and sauce has thickened. Transfer to a serving dish. Meanwhile, heat extra oil in a small saucepan over a medium heat. Fry chopped coriander for about 30 seconds, or until crispy. Drain on paper towel. Garnish serving dish with coriander and shredded coconut.

Per serving: calories 522, fat 40.3g, 65% calories from fat, cholesterol 0mg, protein 9.5g, carbohydrates 38.5g, fiber 13.7g, sugar 10.7g, sodium 125mg, diet points 11.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 2.2, Lean meat: 0.0, Fat: 8.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chablis, Pinot Noir, or Sauvignon Blanc.