Coconut Curried Veggies

12 26 487
Ingredients Minutes Calories
Prep Cook Meals
6 min 20 min 1
Coconut Curried Veggies
Health Rating

Ingredients for 1 meal

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57 gm Gluten free spaghetti, dry (Gluten-free, organic pasta)
1/4 tbsp Gluten free flour, self-raising
3/4 tsp Curry powder
1/8 tsp Sea salt
1/10 tsp Black pepper
100 gm Coconut milk
1/4 tsp Lime juice
1/10 large White onion (Chopped)
1/4 cup Broccoli (Chopped)
1/4 cup Cauliflower (Chopped)
1/4 cup chopped Carrots
1/4 cup Frozen green peas (Sweet peas (Optional: ¾ c of cooked high quality protein))


1. Cook pasta according to package directions
2. Drain, cover to keep warm and set aside
3. Meanwhile, in a small bowl combine the curry powder, flour, sea salt, pepper and 1/4 cup of coconut
4. Use a wire whisk to blend together well. Stir in the remaining coconut milk and lime juice. Set aside
5. Using a large saucepan, combine veggies with 1/2-cup water. Bring to a boil and reduce the heat.
6. Cover and simmer for about 8 minutes or until veggies are crisp-tender. Drain and set aside
7. In the same saucepan, pour the rest of the coconut milk mixture and slowly bring to a boil, stirring
constantly as to not scorch it. Once at a boil, stir for one more minute.
8. Stir in the veggies and continue to cook over medium heat until the veggies are heated through
9. When heated thoroughly, add the veggie mix to the pasta and gently toss to mix
10. Get out your finest silverware out and enjoy!

Nutrition Facts

Per Portion

Calories 487
Calories from fat 205
Calories from saturated fat 170
Total Fat 22.8 g
Saturated Fat 18.9 g
Trans Fat 0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 392 mg
Potassium 580 mg
Total Carbohydrate 60 g
Dietary Fiber 5.3 g
Sugars 4.9 g
Protein 9.9 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.8

Energy sources