Curried vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 c. coconut milk1 golden potato1 c. chick peaswater1 tsp sriracha sauce1/4 c. red thai curry sauce1 c. cauliflower1 c. peas1 med carrot julienne style
Make sauce: cut up potato, rinse & drain chick peas, place in pot. Pour in milk, and enough water to cover. Add curry sauce. Bring to boil. Reduce heat & cook 12 minutes. Mash chick peas & potato with fork. Cook 2 more minutes until thickened. Add sriracha sauce.
Place cauliflower, peas and carrot in baking dish. Cover with sauce. Cook 20 min. at 350.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FARTBLOSSOM66.
Place cauliflower, peas and carrot in baking dish. Cover with sauce. Cook 20 min. at 350.
Serving Size: 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user FARTBLOSSOM66.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 5.9 g
- Cholesterol: 6.3 mg
- Sodium: 357.3 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.8 g
- Protein: 9.0 g
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