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Suggest a better description1. Heat oil in Dutch oven over medium heat.
2. Add shallots, garlic and ginger. Cook, stirring often, till golden brown, about 4 minutes.
3. Add curry paste and turmeric. Cook, stirring, until paste is darkened in color and starts to stick to the pan, about 3 minutes.
4. Add tomatoes with juice. Cook, stirring often and breaking tomato into smaller pieces, till the tomatoes start to stick to the pan, about 5 minutes.
5. Add coconut milk and simmer, stirring occasionally, till the mixture is slightly thickened and the flavors meld, about 10 minutes.
6. Add vegetables and enough water to cover. Bring to a simmer, cover and cook till the vegetables are tender, about 15 minutes.
7. Adjust seasoning and serve over brown rice or noodles. Top with scallions, nuts, fresh cilantro, lime juice and Siracha to taste.
NOTE: To make with fish, cut 1 lb of firm white fish (such as halibut or cod) into 2" pieces. Season all over with salt and pepper. Add to the curry the last 5 minutes of cooking time.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 164 | ||
Calories from Fat: 52 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.1mg | 2 % | |
Potassium 338.9mg | 9 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 21.5g | ||
Protein 4.6g | 7 % | |
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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