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.
|Serving Size: 1 Serving (376g)|
|Recipe Makes: 8|
|Calories from Fat: 167 (51%)|
|Amt Per Serving||% DV|
|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 %|
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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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