Yellow Curry with Rainbow Vegetables

16 45 418
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Yellow Curry with Rainbow Vegetables
Health Rating

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
1/4 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
1 tbsp Coconut sugar
1 tbsp Fish sauce
1 tbsp Lime juice (fresh)
3 cup Vegetable mix, chopped (See "Notes" below)

Instructions


  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.

 

Advanced Preparation

1 - 3 days prior [optional], Coconut oil 1 tbsp
Instructions:

For soup base: Heat the oil in a large frying pan and cook the shallots and garlic for 5 minutes until soft, but not brown. Add the minced garlic and stir for another minute. Sprinkle in turmeric, coriander, cumin, chili, cayenne, and lime zest and stir to combine. Add in curry paste and allow to cook another minute. Pour in coconut milk, add half a can of water. Store in jar in the fridge

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 418
Calories from fat 236
Calories from saturated fat 202
Total Fat 26.2 g
Saturated Fat 22.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.2 g
Cholesterol 0
Sodium 522 mg
Potassium 777 mg
Total Carbohydrate 37 g
Dietary Fiber 7.6 g
Sugars 3.8 g
Protein 8.7 g

Dietary servings

Per Portion


Vegetables 2.0

Energy sources


Pygal35%458.4651211416866155.7153049621045756%314.3249542705977253.196656849349278%357.3631500097328110.2200759464946235%56%8%CarbohydratesFatProtein
Recipe from:
Lunch
Main
Soup