Curry Vegetables

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 149.7
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 577.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Curry Vegetables calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    Broccoli, fresh, 1 cup, chopped
    *Summer Squash, 1 cup, sliced
    Cabbage, fresh, 1 cup, sliced
    *Potato, raw, 1 cup quartered
    Carrots, raw, 1 medium sliced
    Scallions, raw, 2 large rough slice
    Cashew Nuts, raw, 1/8 cup, halves
    Vegetable Broth, 2 cup (homemade low sodium)
    Thai Kitchen Green Curry Paste, 2 or 3 TBS
    Native Forrest Organic Unsweetened coconut milk, 1/4 Cup
    *Red Pepper without ribs and seeds
    *Corn Starch if desired for thicker sauce


Serving Size: 4 1Cup

Cook to al dente Broccoli, cabbage, scallions, potato, carrots, first in 1 cup or more vegetable broth. Add Squash and green beans cook 5 more min. Remove vegetables leaving broth. Add Curry, red pepper if desired for heat, and coconut milk.

If using corn starch add two tsp to 1/4 cup water and blend into sauce bring to boil to thicken.

Add vegetables back in. Stir to coat and serve over brown rice.

Rate This Recipe