Thai curry with garbanzos and sweet potatoes in a coconut sauce.
Peel the sweet potatoes and cut into 1/2 inch cubes. Set aside.
Open the can of coconut milk and scoop out the top 2 tablespoons of cream into a heavy pot. Heat the pot over medium heat and use e cream to briefly fry the cilantro, garlic and pepper. Add all the rest of the ingredients and simmer until the potatoes are tender. Cooking time depends on the size of your potato cubes but is usually about 30 minutes.
This recipe freezes very well.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 439 | ||
Calories from Fat: 182 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5152.4mg | 178 % | |
Potassium 780.2mg | 21 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 42.6g | ||
Protein 18.5g | 26 % | |
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: 439
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