Curried vegetable stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 large Onions, raw1.5 tbsp Coconut Oil3.0 clove Garlic6.0 small (1-3/4" to 2-1/2" dia.) Potato, raw4.0 medium Carrots, raw2.0 cup (8 fl oz) Water, tap1.0 head, medium (5-6" dia) Cauliflower, raw2.0 cup Bok Choy, raw-shreaded2.0 cup Green Beans (snap)3.0 tsp Ginger Root2.0 tbsp Curry powder3.0 tsp Turmeric, ground15.0 oz Thai Kitchen Light Coconut Milk2 tbsp. Red curry paste 1.5 cup Peas, frozenSalt
Cook onions in oil, then garlic, then potatoes carrots and 2 cups water. Cook 10 minutes. Add cauliflower bok choy green beans ginger and spices. Cook 10 more minutes simmering. When potatoes are soft, add coconut milk curry paste and peas. Salt to taste.
Serving Size: 6 - 1.25 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user REXSMOMMY84.
Serving Size: 6 - 1.25 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user REXSMOMMY84.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 146.6 mg
- Total Carbs: 52.0 g
- Dietary Fiber: 12.2 g
- Protein: 9.4 g