Yellow Curry with Rainbow Vegetables

16 45 161
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Yellow Curry with Rainbow Vegetables
Health Highlights


1 tbsp Coconut oil
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 dash Cumin
1 dash 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 Coconut sugar
1 tbsp Fish sauce
1 tbsp Lime juice (fresh)
3 cup Mixed vegetable salad (See "Notes" below)


  1. Bring soup base to a gentle simmer.
  2. Once simmering, add the coconut sugar and fish 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.



Vegetable mix-ins:

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


  • Chopped green onions
  • Sliced purple cabbage
  • Mint leaves

Nutrition Facts

Per Portion

Calories 161
Calories from fat 53
Calories from saturated fat 45
Total Fat 5.9 g
Saturated Fat 5.0 g
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.3 g
Cholesterol 0
Sodium 1015 mg
Potassium 573 mg
Total Carbohydrate 25.3 g
Dietary Fiber 4.0 g
Sugars 14.4 g
Protein 3.7 g

Dietary servings

Per Portion

Vegetables 2.0

Energy sources