Directions:
- To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. Add water if necessary.
- To make vegetables: heat oil in a large Dutch oven over medium high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften.
- Add curry paste and cook 3-4 minutes, stirring often.
- Add coconut milk and vegetable broth and bring to a simmer.
- Cover, reduce heat to low and simmer 15-20 minutes or until vegetables are tender, stirring occasionally.
- Season with salt and pepper and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.35 Kcal (1291 kJ) | ||
| Calories from fat | 122.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Cholesterol | 43.29mg | 14% | |
| Sodium | 173.13mg | 7% | |
| Potassium | 950.19mg | 20% | |
| Total Carbs | 39.14g | 13% | |
| Sugars | 25.49g | 102% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 12.14g | 24% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 31.7mg | 176% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.33 Kcal (374 kJ) | ||
| Calories from fat | 35.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 21% | |
|---|---|---|---|
| Cholesterol | 12.54mg | 14% | |
| Sodium | 50.15mg | 7% | |
| Potassium | 275.27mg | 20% | |
| Total Carbs | 11.34g | 13% | |
| Sugars | 7.38g | 102% | |
| Dietary Fiber | 1.73g | 24% | |
| Protein | 3.52g | 24% | |
| Vitamin C | 9.8mg | 56% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 9.2mg | 176% | |
| Calcium | 16.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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