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Coconut Vegetable Curry
Cholesterol-free curry.
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Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Cuisine
Mediterranean, Vegetarians
Servings
6
People
Ingredients
1x
2x
3x
1
Tbsp
Canola Oil
1
pc
Medium Carrots
Chopped
2
tsp
Mild Curry Paste
1
tsp
Crushed Garlic
1
cup
Broccoli Florets
1
pc
Medium Carrots
Sliced
1
pc
Medium Zucchini
Sliced
8
pcs
Baby Squash
Quartered
1
cup
Light Coconut Milk
415
g
Can Sanitarium Tender Pieces
Drained and sliced
1/2
tsp
Salt
Instructions
Heat oil in a large frypan. Add onion, curry paste and sauté until golden.
Add garlic and remaining vegetables. Continue to sauté for 5 minutes or until vegetables are tender.
Stir through coconut milk, Sanitarium Tender Pieces and salt. Heat through and serve with rice.
NUTRITIONAL INFO
Calories :
151.5
Kilojoules :
636
Fat :
7
Carbohydrate :
9.6
Protein :
13.5
Sodium :
343
Saturated Fat :
0.3
Fiber :
4.5
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