Lunch: Curried Plum and Green Bean Stir-Fry

Recipe by Kerri Conan What a plum deal: Certain molecules in purple produce may help fend off Parkinson's disease by preventing the production of disease-causing toxins.

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Curried Plum and Green Bean Stir-Fry

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 cup long-grain brown rice
3/4 teaspoon salt (preferably kosher), divided
1 tablespoon vegetable oil
4 scallions, white and green parts separated and sliced
1 small hot red chile (like cayenne), chopped
1 tablespoon chopped ginger
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
4 cups trimmed, halved green beans
3 plums, pitted and cut into small wedges
1/2 red bell pepper, sliced
1/2 cup reduced-fat coconut milk
1/2 cup unsalted, roasted cashews

Instructions

In a small saucepan, bring rice, 1/4 teaspoon salt and 1 1/4 cups water to a boil. Reduce heat to low; cover; simmer until rice is tender and absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, chile, ginger, curry, black pepper and remaining 1/2 teaspoon salt, stirring, 2 minutes. Add 1/2 cup water and green beans; cook, stirring, until beans turn bright green, about 2 minutes. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3 to 5 minutes. Stir in cashews. Divide plum-green bean mixture among 4 plates. Serve with rice; sprinkle with scallion greens before serving.

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