Try this Thai Vegetable Curry recipe, or contribute your own.
Suggest a better descriptionPlace the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoots, crushed red pepper, curry powder, and one cup of the watercress in a wok or large skillet. Bring to a boil, cover, and simmer, stirring occasionally, until all the vegetables are tender. Mix in the peanut butter. Add the tofu, bring to a simmer, and toss until hot. Add the coconut milk and heat through. Top with the remaining 1 cup watercress.garnish with basil or cilantro leaves, if desired. May be served over brown rice or quinoa.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 164 | ||
Calories from Fat: 58 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.8mg | 2 % | |
Potassium 764.8mg | 20 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 12.9g | ||
Protein 10.8g | 15 % | |
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: 164
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