Coconut Curry Vegetables Recipe

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Coconut Curry Vegetables
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Ingredients:

Directions:

  1. Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
  2. Add the ginger, garlic and chilie and cook a further couple of minutes.
  3. Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
  4. Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
  5. Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
  6. Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
  7. Serve as part of a curry meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.44 Kcal (705 kJ)
Calories from fat 85.24 Kcal
% Daily Value*
Total Fat 9.47g 15%
Sodium 129.66mg 5%
Potassium 748.89mg 16%
Total Carbs 19.46g 6%
Sugars 4.74g 19%
Dietary Fiber 4.94g 20%
Protein 4.24g 8%
Vitamin C 56mg 93%
Vitamin A 0.4mg 13%
Iron 4.3mg 24%
Calcium 125.6mg 13%
Amount Per 100 g
Calories 82.87 Kcal (347 kJ)
Calories from fat 41.94 Kcal
% Daily Value*
Total Fat 4.66g 15%
Sodium 63.79mg 5%
Potassium 368.46mg 16%
Total Carbs 9.57g 6%
Sugars 2.33g 19%
Dietary Fiber 2.43g 20%
Protein 2.08g 8%
Vitamin C 27.6mg 93%
Vitamin A 0.2mg 13%
Iron 2.1mg 24%
Calcium 61.8mg 13%

* 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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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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