Yellow Curry with Rainbow Vegetables

Health Highlights

Ingredients

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)

Bring soup base to a gentle simmer.
Once simmering, add the coconut sugar and fish sauce along with all the desired chopped vegetables (see "Notes" below).
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.
Garnish with green onions, purple cabbage, and mint leaves to serve.

Vegetable mix-ins:

Garnish:

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

Vegetables

2.0