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Name: Veggie Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 cans coconut milk; 2 packages mixed veggies cauliflower, carrots, and broccoli; 1 tbsp curry powder add more to taste; 1/4 cup fish sauce; cayenne pepper to taste; red pepper flakes to taste; 1/2 lb yukon gold potatoes cut into 1 inch cubes

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INGREDIENTS

2 cans coconut milk
2 packages mixed veggies ; cauliflower, carrots, and broccoli
1 tbsp curry powder ; add more to taste
1/4 cup fish sauce
cayenne pepper ; to taste
red pepper flakes ; to taste
1/2 lb yukon gold potatoes ; cut into 1 inch cubes

Servings

INSTRUCTIONS

This recipe is all about figuring out how you want to make it, the spices all can be adjusted to your liking. I suggest getting the curry powder from Penzey's spices as it is really flavorful!

1. Simmer the coconut milk on medium and add all of the spices, curry, fish sauce, cayenne pepper, pepper flakes. Adjust seasoning to taste.

2. Boil the potatoes in water till they are just about fork soft. You don't want to overcook them, Drain the water.

3. Add the mixed vegetables to the potatoes and pour the curry into the pot with all of the veggies. Simmer on medium for about 10 minutes or until vegetables are cooked through.

Enjoy

NOTES

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 6 Servings

Calories: 34
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 928.8mg		32 %
Potassium 198.3mg		5 %
Total Carbohydrate 7.2g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 6.3g
Protein 1.4g		2 %
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.

About Our Nutrition Facts

Calories per serving: 34

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