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Ingredients
US|METRIC
7 SERVINGS
- 1 tsp. neutral oil
- 1/2 yellow onion (diced, thinly sliced would also work)
- 1 inch ginger (peeled and minced)
- 3 cloves garlic (minced)
- 1 1/2 Tbsp. Thai red curry paste (Thai Kitchen brand is vegan)
- 13 oz. lite coconut milk (can of)
- 3 cups liquid (total)
- 13 oz. whole wheat pasta (I used fusilli)
- 2 1/2 cups zucchini (diced, about 1 large zucchini)
- 1 cup carrot (diced)
- 1 bell pepper (pith removed, cut into thin strips)
- 2 Tbsp. almond butter (natural, or natural peanut butter)
- 2 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. coconut sugar (or brown sugar)
- 1 pinch white pepper
- salt (to taste)
- 1 lime (plus more for serving)
- sliced green onions (or scallions, for serving, or cilantro would also be great)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium420mg12% |
| Protein3g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A60% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* 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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