Directions:
- Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
- Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.85 Kcal (1452 kJ) | ||
| Calories from fat | 284.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.62g | 49% | |
|---|---|---|---|
| Sodium | 37.72mg | 2% | |
| Potassium | 620.86mg | 13% | |
| Total Carbs | 17.43g | 6% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 46.4mg | 258% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.62 Kcal (530 kJ) | ||
| Calories from fat | 103.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 49% | |
|---|---|---|---|
| Sodium | 13.77mg | 2% | |
| Potassium | 226.64mg | 13% | |
| Total Carbs | 6.36g | 6% | |
| Sugars | 3.16g | 35% | |
| Dietary Fiber | 2.74g | 30% | |
| Protein | 1.41g | 8% | |
| Vitamin C | 6.1mg | 28% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 16.9mg | 258% | |
| Calcium | 25.2mg | 7% | |
* 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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