THAI CURRIED VEGETABLES
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 552.7
- Total Fat: 37.6 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 10.1 g
- Protein: 4.4 g
View full nutritional breakdown of THAI CURRIED VEGETABLES calories by ingredient
Number of Servings: 1
Ingredients
-
2 t olive oil
1 jalopeno minced
2 garlic cloves minced
dried shallots
ginger powder
curry powder
basil
2 C sliced quartered zucchini
1 red bell pepper sliced into strips
1/2 C carrots sliced thin or grated
1 onion quartered then halved
1 T corn starch
14 oz canned coconut milk
cilantro
optional squeeze of lime
Tips
Rice (and optional lime) not included in nutritional info so you can measure the amount you want to serve it over.
Some of my seasonings are not measured and added to taste
Directions
1) Mix in a bowl the zucchini, red pepper, carrot, onion, jalopeno, garlic, dried shallots, ginger powder, curry powder, and basil.
2) Heat oil and saute the mix for a few minutes
3) Dissolve cornstarch in the coconut milk and then pour into the skillet.
4) Bring to a boil and simmer for a minute or two and add cilantro before serving
5) Serve over some hot steaming rice
6) I like a squeeze of lime to top it off
Serving Size: makes 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user LONGISLANDANGEL.
2) Heat oil and saute the mix for a few minutes
3) Dissolve cornstarch in the coconut milk and then pour into the skillet.
4) Bring to a boil and simmer for a minute or two and add cilantro before serving
5) Serve over some hot steaming rice
6) I like a squeeze of lime to top it off
Serving Size: makes 2 servings
Number of Servings: 1
Recipe submitted by SparkPeople user LONGISLANDANGEL.