Directions:
- Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.05 Kcal (800 kJ) | ||
| Calories from fat | 18.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 3% | |
|---|---|---|---|
| Sodium | 498.78mg | 21% | |
| Potassium | 407.75mg | 9% | |
| Total Carbs | 38.89g | 13% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 62.6mg | 104% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 22.4mg | 124% | |
| Calcium | 50.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.9 Kcal (184 kJ) | ||
| Calories from fat | 4.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 3% | |
|---|---|---|---|
| Sodium | 114.6mg | 21% | |
| Potassium | 93.69mg | 9% | |
| Total Carbs | 8.94g | 13% | |
| Sugars | 2.36g | 41% | |
| Dietary Fiber | 0.84g | 15% | |
| Protein | 0.68g | 6% | |
| Vitamin C | 14.4mg | 104% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 5.1mg | 124% | |
| Calcium | 11.6mg | 5% | |
* 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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