Curried vegetable stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.7
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 146.6 mg
- Total Carbs: 52.0 g
- Dietary Fiber: 12.2 g
- Protein: 9.4 g
View full nutritional breakdown of Curried vegetable stew calories by ingredient
Introduction
Functional medicine recipe Functional medicine recipeNumber of Servings: 6
Ingredients
-
2.0 large Onions, raw
1.5 tbsp Coconut Oil
3.0 clove Garlic
6.0 small (1-3/4" to 2-1/2" dia.) Potato, raw
4.0 medium Carrots, raw
2.0 cup (8 fl oz) Water, tap
1.0 head, medium (5-6" dia) Cauliflower, raw
2.0 cup Bok Choy, raw-shreaded
2.0 cup Green Beans (snap)
3.0 tsp Ginger Root
2.0 tbsp Curry powder
3.0 tsp Turmeric, ground
15.0 oz Thai Kitchen Light Coconut Milk
2 tbsp. Red curry paste
1.5 cup Peas, frozen
Salt
Directions
Cook onions in oil, then garlic, then potatoes carrots and 2 cups water. Cook 10 minutes. Add cauliflower bok choy green beans ginger and spices. Cook 10 more minutes simmering. When potatoes are soft, add coconut milk curry paste and peas. Salt to taste.
Serving Size: 6 - 1.25 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user REXSMOMMY84.
Serving Size: 6 - 1.25 cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user REXSMOMMY84.
