Coconut Vegetable Curry Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 medium onion
1 medium carrot
2 tbsp curry paste
1 tbsp cornflour
1 tsp garlic, crushed
1 cup broccoli
1 medium zucchini
8 small yellow squash, baby
1 cup low-fat coconut milk
420 g soybeans
1 1/2 cups basmati rice

Directions:

Heat oil in a large frypan. Add onion, carrot, curry paste and saute until golden. Remove from heat, add flour, return to heat and simmer for 1 minute.
Add garlic and remaining vegetables. Saute for 5 minutes or until vegetables are tender. Stir through coconut milk, soy beans and salt. Heat through and serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	380.04 Kcal (1591 kJ)
Calories from fat	185.5 Kcal
		% Daily Value*
Total Fat	20.61g	32%
Sodium	65.08mg	3%
Potassium	744.74mg	16%
Total Carbs	41.25g	14%
Sugars	2.75g	11%
Dietary Fiber	5.84g	23%
Protein	12.96g	26%
Vitamin C	44.2mg	74%
Vitamin A	0.2mg	5%
Iron	28.1mg	156%
Calcium	163.3mg	16%

Amount Per 100 g
Calories	158.67 Kcal (664 kJ)
Calories from fat	77.45 Kcal
		% Daily Value*
Total Fat	8.61g	32%
Sodium	27.17mg	3%
Potassium	310.93mg	16%
Total Carbs	17.22g	14%
Sugars	1.15g	11%
Dietary Fiber	2.44g	23%
Protein	5.41g	26%
Vitamin C	18.5mg	74%
Vitamin A	0.1mg	5%
Iron	11.7mg	156%
Calcium	68.2mg	16%

* 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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