10-point sweet veggie curry with brown rice

oh my gourd, you guys - i whipped up this sweet veggie curry tonight and it was off-the-hook amazing! it's so healthy and it was the perfect blend of a little heat and a little sweet. this recipe makes one lovely bowl that will totally fill you up for dinner!

i buy the shelf-stable 7.5oz bowls of ready-made organic brown rice that you can just heat in the microwave for a minute to eat. brown rice is so good for you, but i always seem to burn the bottom when i try to make rice from scratch.

most of the fruits and veggies are free, and i listed the points next to the other yummies.

i like to use seasonings to taste, so you can adjust my measurements however you like, except for the sugar which will add a point or two if you increase that.



•  bake a small yam for about 45 mins at 350° then peel, chop and keep warm (2/3 cup is 3 pts)

•  chop and sauté red onion, shredded carrots and asparagus stalks (not the tips) with 1 tspn brown sugar and a light spray of cooking oil - for about 10 minutes

•  reduce heat to low and add 1/3 cup light coconut milk (canned - 1 pt) with a scant 1/2 tspn curry powder and some chopped basil (fresh or dry), then simmer uncovered for another 10 minutes

•  turn off the heat and stir in 1 tbsp raisins (1 pt), then lay the asparagus tips on top of the curry mixture and cover with a lid to steam them a bit. i also put in some leftover steamed broccoli to heat up in the pan

•  heat half the bowl of brown rice (3.75oz is 5 pts), add the yam and the curry mixture on top. garnish with chopped mango and cilantro