Simple Asian Sauce Chunky Curry

Nutrition Information
Phe (mg):39

Serving Size: ½ cup sauce (recipe makes 2 cups)
Calories (kcal): 87.8
Protein (g): 1.2
Exchanges: 2.6
Fat (g): 7

Ingredients

• 2 tablespoons olive oil
• 1 cup diced red bell peppers
• ¼ cup diced onion
• 1 cup grated zucchini
• 1 tbsp Madras curry powder
• 1 tbsp lemongrass, very finely minced (you can substitute 1 tbsp lemon zest plus 1 tsp lime zest)
• salt and pepper, to taste

Instructions

1. Preheat a medium skillet over medium high heat.
2. When hot add oil, red pepper, and onion. Stir occasionally for 3 – 4 minutes.
3. Add all remaining ingredients.
4. Continue to cook over medium high – STIRRING CONSTANTLY – until the zucchini starts to dissolve and the sauce comes to a boil.
5. When the sauce comes to a boil reduce to heat to low. Cook uncovered for 8 – 10 minutes. Stir every few minutes.
6. Season to taste with salt and pepper.

Notes: This is enough sauce to toss with 4 cups of cooked low-pro pasta or low-pro rice. The sauce will keep in the refrigerator for two days. This sauce does NOT freeze well.