Coconut Tomato Curry with Veggies
Add curry paste, ginger, coconut milk, and vegetable broth to large saucepan over high heat. Whisk until smooth. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
Stir in soy sauce and brown sugar. Add all veggies. Bring to a boil then reduce to a simmer, partially covered for 10 minutes or until veggies are tender.
Stir in basil leaves. Serve hot over rice.
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 247 | ||
Calories from Fat: 135 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 160.5mg | 6 % | |
Potassium 1118.8mg | 29 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 21.3g | ||
Protein 6.4g | 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: 247
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