11 | 40 | 199 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
5 min | 35 min | 4 |
2 tbsp | Coconut oil |
1 bunch | Green onion (dark and light green; separated and chopped) |
6 cup chopped | Carrots (unpeeled and roughly chopped) |
3 cup | Water (or low-FODMAP vegetable stock) |
1 can(s) (15oz) | Coconut milk, sweetened (light or full-fat) |
2 tbsp minced | Ginger root (peeled) |
1 tbsp | Curry powder |
1/4 tsp | Hot pepper (chili) flakes |
2 tbsp | Lime juice (fresh) (freshly squeezed) |
1/2 tsp | Salt and pepper |
1/4 cup | Cilantro (coriander) (chopped; for serving) |
Vegetables | 3.5 |