Vegetable Curry Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, heat oil over medium-high heat.
Add onions and cook, stirring often, until softened (4-5 minutes).
Stir in flour and cook, stirring, for 1 minute.
Slowly stir in coconut milk, broth, and curry.
Cook mixture until thick and bubbly (2-3 minutes).
Add carrots, bell pepper, sweet potato, cauliflower, and broccoli.
Reduce heat to medium-low, cover and cook, until vegetables are tender (about 10 minutes).
Stir in mint and cook for 5 more minutes.
Serve hot.
I like to serve this over basmati rice but regular white rice will do.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	379.14 Kcal (1587 kJ)
Calories from fat	187.56 Kcal
		% Daily Value*
Total Fat	20.84g	32%
Cholesterol	1.23mg	0%
Sodium	707.26mg	29%
Potassium	981.05mg	21%
Total Carbs	45.01g	15%
Sugars	13.25g	53%
Dietary Fiber	9.69g	39%
Protein	7.46g	15%
Vitamin C	95.4mg	159%
Vitamin A	2.2mg	74%
Iron	68.6mg	381%
Calcium	115.1mg	12%

Amount Per 100 g
Calories	83.35 Kcal (349 kJ)
Calories from fat	41.23 Kcal
		% Daily Value*
Total Fat	4.58g	32%
Cholesterol	0.27mg	0%
Sodium	155.49mg	29%
Potassium	215.68mg	21%
Total Carbs	9.9g	15%
Sugars	2.91g	53%
Dietary Fiber	2.13g	39%
Protein	1.64g	15%
Vitamin C	21mg	159%
Vitamin A	0.5mg	74%
Iron	15.1mg	381%
Calcium	25.3mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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