Curried vegetable stew

Name: Curried vegetable stew Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 2.0 large Onions raw; 1.5 tbsp Extra Virgin Olive Oil; 3.0 clove Garlic; 2 cups water; 2.0 small (1-3/4 to 2-1/2 dia.) Potato raw; 4.0 medium Carrots raw; 1.0 head small (4 dia) Cauliflower raw; 1.5 cup Bok Choy raw-shreaded; 2.0 cup Green Beans; 3.0 tsp Ginger Root; 2.0 tbsp Curry powder; 3.0 tsp Turmeric ground; 15.0 oz Thai Kitchen Light Coconut Milk; 1.5 cup Peas frozen; Dash of salt; 1-2 tbsp. Red curry paste

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2.0 large Onions, raw1.5 tbsp Extra Virgin Olive Oil3.0 clove Garlic2 cups water 2.0 small (1-3/4" to 2-1/2" dia.) Potato, raw4.0 medium Carrots, raw1.0 head, small (4" dia) Cauliflower, raw1.5 cup Bok Choy, raw-shreaded2.0 cup Green Beans 3.0 tsp Ginger Root2.0 tbsp Curry powder3.0 tsp Turmeric, ground15.0 oz Thai Kitchen Light Coconut Milk1.5 cup Peas, frozenDash of salt1-2 tbsp. Red curry paste

Directions

Saute onion and garlic in oil until softened. Add in vegetables and saute another minute. Add water and spices and bring to simmer until potatoes are done. Mix in curry paste and coconut milk. Simmer 10 more minutes then add peas.

Serving Size: 6 - 1.25 cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user REXSMOMMY84.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 227.4
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 107.7 mg
Total Carbs: 31.3 g
Dietary Fiber: 8.2 g
Protein: 6.3 g

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