Thai Red Curry Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 146.2
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 192.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
View full nutritional breakdown of Thai Red Curry Vegetables calories by ingredient
Introduction
Thai Red Curry VegetablesThis blend of vegetables is wonderful if paired with a lean grilled protein (chicken, pork, fish) or tofu. It can also be eaten plain.
This recipe is vegan and gluten free. Thai Red Curry Vegetables
This blend of vegetables is wonderful if paired with a lean grilled protein (chicken, pork, fish) or tofu. It can also be eaten plain.
This recipe is vegan and gluten free.
Number of Servings: 6
Ingredients
-
1 Tbsp. canola or vegetable oil
1 tsp. sesame oil
3 gloves of garlic, finely diced
1 nub of garlic, about 1 inch, finely diced
1 small yellow onion, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 lb. thai or other eggplant
.5 lb snow peas
1 can coconut milk
1 Tbsp. curry paste (1/2 small jar)
1 tsp. turmeric
salt and pepper to taste (not included in recipe calorie count/sodium total)
Tips
In step 4, I will usually toss in a bit of water, cover and steam the vegetables for a few minutes but that is optional.
Directions
1. Chop all vegetables
2. Heat oils over med. heat in a large pan or wok for about 2 minutes, add garlic and ginger and sautee for 5 minutes
3. Add onion and peppers, saute for 5 minutes.
4. Add eggplant and peas. Cook for about 5 minutes, until tender.
5. Add coconut milk, curry powder and turmeric.
6. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness.
7. Season to taste.
8. Serve over rice and with a lean protein for a complete meal.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHARTEMIS.
2. Heat oils over med. heat in a large pan or wok for about 2 minutes, add garlic and ginger and sautee for 5 minutes
3. Add onion and peppers, saute for 5 minutes.
4. Add eggplant and peas. Cook for about 5 minutes, until tender.
5. Add coconut milk, curry powder and turmeric.
6. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness.
7. Season to taste.
8. Serve over rice and with a lean protein for a complete meal.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHARTEMIS.