Thai curry 2

Name: Thai curry 2 Recipe
Yield: 8
Ingredients: 4 cup cubes Butternut Squash; 3 sweetpotato 5 long Sweet potato; 2 cup strips Green Peppers (bell peppers); 2 cup Coconut Milk (Silk); 1 slices (1 dia) Ginger Root; 2 cup Cauliflower raw; 3 stalk large (11-12 long) Celery raw; 600 gram(s) aubergine fresh (by IRENAS); 1 cup chopped Scallions raw; 5 tbsp Coriander leaf dried; 3 tbsp Lemon grass (citronella) fresh

Number of Servings: 8

Ingredients

4 cup, cubes Butternut Squash 3 sweetpotato, 5" long Sweet potato 2 cup, strips Green Peppers (bell peppers) 2 cup Coconut Milk (Silk) 1 slices (1" dia) Ginger Root 2 cup Cauliflower, raw 3 stalk, large (11"-12" long) Celery, raw 600 gram(s) aubergine, fresh (by IRENAS) 1 cup, chopped Scallions, raw 5 tbsp Coriander leaf, dried 3 tbsp Lemon grass (citronella), fresh

Directions

Chop and cook

Serving Size:�8 2-cup servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 152.1
Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 51.8 mg
Total Carbs: 32.3 g
Dietary Fiber: 7.8 g
Protein: 3.5 g

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