Curried vegetable stew

Name: Curried vegetable stew Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 2.0 large Onions raw; 1.5 tbsp Coconut Oil; 3.0 clove Garlic; 6.0 small (1-3/4 to 2-1/2 dia.) Potato raw; 4.0 medium Carrots raw; 2.0 cup (8 fl oz) Water tap; 1.0 head medium (5-6 dia) Cauliflower raw; 2.0 cup Bok Choy raw-shreaded; 2.0 cup Green Beans (snap); 3.0 tsp Ginger Root; 2.0 tbsp Curry powder; 3.0 tsp Turmeric ground; 15.0 oz Thai Kitchen Light Coconut Milk; 2 tbsp. Red curry paste; 1.5 cup Peas frozen; Salt

Minutes to Prepare: 30
Minutes to Cook: 40

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

Directions

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.

Servings Per Recipe: 6

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

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