Curried vegetable stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.4
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 107.7 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.3 g

View full nutritional breakdown of Curried vegetable stew calories by ingredient


Introduction

Functional medicine recipe Functional medicine recipe
Number of Servings: 6

Ingredients

    2.0 large Onions, raw
    1.5 tbsp Extra Virgin Olive Oil
    3.0 clove Garlic
    2 cups water
    2.0 small (1-3/4" to 2-1/2" dia.) Potato, raw
    4.0 medium Carrots, raw
    1.0 head, small (4" dia) Cauliflower, raw
    1.5 cup Bok Choy, raw-shreaded
    2.0 cup Green Beans
    3.0 tsp Ginger Root
    2.0 tbsp Curry powder
    3.0 tsp Turmeric, ground
    15.0 oz Thai Kitchen Light Coconut Milk
    1.5 cup Peas, frozen
    Dash of salt
    1-2 tbsp. Red curry paste

Directions

Saute onion and garlic in oil until softened. Add in vegetables and saute another minute. Add water and spices and bring to simmer until potatoes are done. Mix in curry paste and coconut milk. Simmer 10 more minutes then add peas.

Serving Size: 6 - 1.25 cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user REXSMOMMY84.