Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 7

The recipe calls for brown basmati rice, but any cooked rice will work.

Maureen Callahan
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups soup and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 6 minutes or until tender, stirring occasionally. Stir in curry powder, cumin, 1/2 teaspoon salt, pepper, and garlic. Cook 1 minute, stirring constantly. Add broth, squash, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in peas; cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 teaspoon salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges; garnish with green onion strips, if desired.

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Nutrition Facts

252 calories; calories from fat 33%; fat 9.3g; saturated fat 1.9g; mono fat 4.2g; poly fat 2.5g; protein 9.7g; carbohydrates 35.7g; fiber 7.3g; cholesterol 0mg; iron 2.5mg; sodium 677mg; calcium 91mg.
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