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8 servings
30 min active time
45 min total time
3.0 (2 votes)
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Original
3 Tbsp | |
1 diced | |
1 sliced | |
1 1â2 lbs sliced | |
2 cups | |
28 fluid oz | |
15 oz | |
4 oz | |
4 diced | |
2 Tbsp minced | |
1 cut into florets | |
1 cup julienned | |
5 oz | |
1 juiced | |
to taste | |
to taste | |
3 cups cooked |
Amount per serving
Daily %
Calories
471
24%
Total Fat
8.8 g
11%
Cholesterol
0.30 mg
0%
Sodium
1028 mg
45%
Total Carbohydrates
91 g
33%
Fiber
7.0 g
25%
Total Sugar
11 g
Proteins
11 g
21%
Calcium
302 mg
23%
Iron
3.0 mg
17%
Potassium
1389 mg
30%
Vitamin D
1.1 mcg
5%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
- 2Add the red bell pepper and potatoes and cook 2-3 minutes.
- 3Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- 4Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- 5Add the carrots. Cook another 5 minutes.
- 6Add the baby spinach and stir until wilted.
- 7Add lime juice and salt or vegan "fish" sauce to taste.
- 8Garnish with fresh Thai basil leaves.
- 9Serve with cooked jasmine rice.
Published by Callan Curtis