Coconut Curried Veggies

12 26 294
Ingredients Minutes Calories
Prep Cook Servings
6 min 20 min 4
Coconut Curried Veggies
Health Highlights


227 gm Gluten free spaghetti, dry (Gluten-free, organic pasta)
1 tbsp Gluten free flour, self-raising
3 tsp Curry powder
1/2 tsp Sea Salt
1 dash Black pepper
397 gm Coconut milk, sweetened
1 tsp Lime juice (fresh)
1/4 large White onion (Chopped)
1 cup Broccoli, raw (Chopped)
1 cup Cauliflower (Chopped)
1 cup chopped Carrots
1 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 milk

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!


Broccoli and Cauliflower

are cruciferous vegetables that contain sulfur compounds which may be powerful cancer-fighters!

Nutrition Facts

Per Portion

Calories 294
Calories from fat 33
Calories from saturated fat 19.6
Total Fat 3.7 g
Saturated Fat 2.2 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 401 mg
Potassium 343 mg
Total Carbohydrate 60 g
Dietary Fiber 5.8 g
Sugars 7.4 g
Protein 7.9 g

Dietary servings

Per Portion

Grain 0.3
Meat Alternative 0.3
Vegetables 1.8

Energy sources