Directions:
- In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.35 Kcal (1341 kJ) | ||
| Calories from fat | 108.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.04g | 19% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 712.22mg | 30% | |
| Potassium | 948.71mg | 20% | |
| Total Carbs | 47.88g | 16% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 9.96g | 40% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 82.3mg | 137% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 16.9mg | 94% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 80.23 Kcal (336 kJ) | ||
| Calories from fat | 27.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 19% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 178.37mg | 30% | |
| Potassium | 237.6mg | 20% | |
| Total Carbs | 11.99g | 16% | |
| Sugars | 3.21g | 51% | |
| Dietary Fiber | 2.49g | 40% | |
| Protein | 2.1g | 17% | |
| Vitamin C | 20.6mg | 137% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 4.2mg | 94% | |
| Calcium | 27.7mg | 11% | |
* 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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