Directions:
- In large saucepan, heat oil over low heat, cook onions, celery and ginger until tender, about 4 minutes. add curry paste cook stirring for 1 minute.
- Add potatoes, apples and stock, bring to a boil, cover, reduce heat and simmer until vegetables are tender, about 25 minutes. add coconut milk, heat through, about 5 minutes.
- In batches, transfer to blender or food processor, or use immersion blender puree. season with salt and pepper.
- To serve stir in lime juice, garnish with coriander.
- Make Ahead Directions:.
- Refrigerate until cool, refrigerate in airtight container for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator for 24 hours, reheat gently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.11 Kcal (1855 kJ) | ||
| Calories from fat | 239.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.56g | 41% | |
|---|---|---|---|
| Cholesterol | 106.47mg | 35% | |
| Sodium | 210.24mg | 9% | |
| Potassium | 715.37mg | 15% | |
| Total Carbs | 27.49g | 9% | |
| Sugars | 9.18g | 37% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 24.02g | 48% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.8mg | 15% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 143.16 Kcal (599 kJ) | ||
| Calories from fat | 77.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 41% | |
|---|---|---|---|
| Cholesterol | 34.4mg | 35% | |
| Sodium | 67.92mg | 9% | |
| Potassium | 231.12mg | 15% | |
| Total Carbs | 8.88g | 9% | |
| Sugars | 2.97g | 37% | |
| Dietary Fiber | 1.52g | 19% | |
| Protein | 7.76g | 48% | |
| Vitamin C | 4mg | 21% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 0.9mg | 15% | |
| Calcium | 19.8mg | 6% | |
* 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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