4.5 Weight Watchers points per serving.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 8 | ||
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Calories: 328 | ||
Calories from Fat: 167 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 283.2mg | 10 % | |
Potassium 686.8mg | 18 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 31.1g | ||
Protein 6.5g | 9 % | |
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: 328
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