Try this Thai Vegetable Curry recipe, or contribute your own.
Suggest a better descriptionIn a covered soup pot saute the onions in small amount of water for about 5 minutes. Stir in the eggplant and sweet potatoes and curry paste. Add the pineapple juice, water and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Add cauliflower and green beans and cook for another 5 minutes. Stir in peppers, tomatoes, lime or lemon juice and herbs. Simmer until the vegetables are tender, about 10 minutes. Serve on rice with a few sprigs of fresh herbs. Posted to fatfree digest by "Jan Gordon"
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Serving Size: 1 Serving (755g) | ||
Recipe Makes: 1 servings | ||
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Calories: 294 | ||
Calories from Fat: 6 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 337.7mg | 12 % | |
Potassium 905.7mg | 24 % | |
Total Carbohydrate 71.2g | 21 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 66.8g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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