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Easiest Roasted Veggie Thai Curry
GET INSPIRED EVERYDAY!10Ingredients
20Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. sweet onions (cut into halves then sliced into ¼" half moons)
- 1/2 red bell pepper (seeded, sliced into strips then cut into 1" rectangles)
- 3/4 lb. zucchini (cut into quarters lengthwise and sliced crosswise into ½" triangles)
- 3/4 lb. Japanese eggplant (cut into quarters lengthwise and sliced crosswise into ½" triangles)
- 3 Tbsp. olive oil
- 1 tsp. sea salt
- 2 Tbsp. curry paste (*, I've used both red & Panang curry paste for this recipe)
- 2 Tbsp. avocado oil
- 13.5 oz. full fat coconut milk (each)
- 1 tsp. sea salt (+ additional to taste at the end of the cooking time)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol |
| Sodium810mg34% |
| Potassium560mg16% |
| Protein3g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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