Combine vegetables and broth in large saucepan. Cover: bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce to taste; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.
Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4|
|Calories from Fat: 203 (52%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 18.9g||94 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 437.7mg||15 %|
|Potassium 722.6mg||19 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 41.2g|
|Protein 8.7g||12 %|
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Calories per serving: 387
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