Cut fajita vegetables into 1-inch pieces, if necessary. Heat oil in a large saucepan over medium-high heat. Add fajita vegetables, salt, and pepper. Cook 3 to 4 minutes or until vegetables begin to brown, stirring frequently.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Not only is this Indian-spiced curry potsticker soup a 30 minute recipe, but it also comes together in just one pot! Pick up Hy-Vee Short Cuts pre-chopped vegetables to keep this recipe quick and easy.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. Hy-Vee Short Cuts fajita vegetables, about 2-1/2 c. | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 2 c. water | ||
| 1 (13.66-oz.) can unsweetened coconut cream | ||
| 1 (12.5-oz.) jar coconut korma Indian simmer sauce | ||
| 1 tbsp. fresh lime juice | ||
| 2 tbsp. fresh basil, sliced; plus additional for garnish | ||
| 12 frozen organic chicken & vegetable potsticker dumplings | ||
| Lime zest, for garnish |
Things To Grab
- Large saucepan
Directions
Add water to saucepan; bring to a boil. Reduce heat to medium. Simmer 5 minutes, stirring occasionally. Stir in coconut cream, simmer sauce, lime juice, and 2 tablespoons basil. Getnly simmer, uncovered, over medium-low heat 10 minutes.
Add frozen dumplings. Simmer 7 to 8 minutes or until dumplings are heated through.
To serve, ladle into serving bowls. Garnish with lime zest and additional basil, if desired.
Nutrition facts
Servings
575 Calories per serving
Amounts Per Serving
- Total Fat: 52g
- Cholesterol: 15mg
- Sodium: 984mg
- Total Carbohydrates: 28g
- Protein: 13g
Daily Values
0%
Iron 17%
0%
Calcium 7%
0%
Vitamin D 2%
0%
Potassium 17%
Recipe Source:
Hy-Vee Test Kitchen