Try this Thai Vegetable Curry recipe, or contribute your own.
Suggest a better descriptionCan substitute 1 lb scallops or shrimp for tofu
1. Add garlic, ginger, mint, basil, cilantro, carrot juice, pepper, eggplant, green beans, mushrooms, bamboo shoots, no-salt seasoning, curry powder, and 1 cup of watercress to wok or large skillet. Bring to a boil, cover, and simmer, stirring occasionally, about 10 mins, until all vegetables are tender. Mix in peanut butter, add tofu, simmer and toss until hot. Add coconut milk and cook until heated. Top with remaining 1 cup of watercress and garnish.
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Serving Size: 1 Serving (810g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 405 | ||
Calories from Fat: 171 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 198.1mg | 7 % | |
Potassium 1654.8mg | 44 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 28.4g | ||
Protein 24.8g | 35 % | |
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: 405
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