Yellow Curry with Rainbow Vegetables

16 45 122
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Yellow Curry with Rainbow Vegetables
Health Highlights

Ingredients


1 tbsp Water
2 medium shallot(s) Shallots (finely chopped)
1 piece, 1-inch Ginger root (peeled and minced)
3 clove(s) Garlic (minced)
1 tbsp Turmeric, ground
1/2 tsp Coriander, ground
1/4 tsp Cumin
1/4 tsp Chili powder
1/2 tsp Cayenne pepper
1 whole lime(s) Lime peel (zest)
1 tbsp Green curry paste
1 can(s) (13.5 oz) Coconut milk, sweetened
1 tbsp Monk Fruit Extract
1 tbsp Soy sauce
1 tbsp Lime juice (fresh)
3 cup Mixed vegetable salad (See "Notes" below)

Instructions


  1. Bring soup base to a gentle simmer.
  2. Once simmering, add the monk fruit sweetener and soy sauce along with all the desired chopped vegetables (see "Notes" below).
  3. Cover and simmer for 5 minutes, then remove lid and continue cooking until the sauce reduces and thickens a little. Taste for seasoning and add lime juice.
  4. Garnish with green onions, purple cabbage, and mint leaves to serve.

 

Notes:

Vegetable mix-ins:

  • Japanese eggplant
  • Haricots verts
  • Purple cauliflower
  • Yellow bell pepper
  • Sliced carrots


Garnish:

  • Chopped green onions
  • Sliced purple cabbage
  • Mint leaves

Nutrition Facts

Per Portion

Calories 122
Calories from fat 25.5
Calories from saturated fat 19.8
Total Fat 2.8 g
Saturated Fat 2.2 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 978 mg
Potassium 580 mg
Total Carbohydrate 22.5 g
Dietary Fiber 4.1 g
Sugars 11.2 g
Protein 3.6 g

Dietary servings

Per Portion


Vegetables 2.0

Energy sources


Pygal67%455.3443929974321239.980939783962921%293.4371162269331180.6149503688550312%347.97895122705467113.3010713933122867%21%12%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Soup




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