Lemon Grass Spicy Vegetables, Healthy Diabetic Recipe
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 12465 times
Crunchy, healthy veggies in a spicy lemongrass flavoured gravy, the goodness of this dish is further enhanced by the presence of low-cal, iron-rich, fibrous tofu.
While freshly-made paste has an unbeatable charm of its own, you can also make it in advance and store, to make this dish quicker.
This vegetable dish can be a meal by itself, or it can be served with kodri for a scrumptious lunch. Take care to use only very tender lemon grass, chopped finely using scissors.
You can also try other diabetic friendly vegetable recipes like Mushroom, Capsicum and Paneer Stir-fry , Low Calorie Vegetable Au Gratin or Raw Papaya and Cabbage Stir-fry .
- Combine the lemon grass and ¼ cup of water and blend in a mixer till smooth.
- Strain through a sieve or muslin cloth, add the coconut milk powder and keep aside.
- Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 5 to 7 minutes, while stirring continuously.
- Add the vegetable stock, soya sauce and salt, mix well and simmer for 5 minutes.
- Add the broccoli, french beans, carrots, baby corn and tofu, mix well and simmer for 2 to 3 minutes.
- Add the lemon grass-coconut liquid, mix well and simmer for 2 minutes.
- Finally add the sugar substitute and mix well.
- Serve hot.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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