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Potato and Peas Coconut Curry with Black Beans and Jade Rice
CALIZONA17Ingredients
65Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup pearl rice (Jade)
- 1 3/4 cups water (Filtered)
- 1 vegetable bouillon cube (– unsalted)
- 1 Tbsp. coconut oil
- 1 clove garlic
- 1/2 tsp. sea salt
- 4 yellow potatoes (Large, or 3 1/2 lb – diced into 1/2 inch cubes)
- 2 Tbsp. extra virgin coconut oil
- 1/2 white onion (– diced)
- 2 cloves garlic (– minced)
- 1/4 cup dry white wine
- 1 vegetable bouillon cube (Unsalted)
- 1 1/2 cups water (Filtered)
- 1 can coconut milk (– I used full fat)
- 2 Tbsp. curry powder (Homemade, or Hunters Spice Organic Curry Blend)
- 2 Tbsp. sea salt (or to taste)
- 1 cup frozen peas (– or to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol |
| Sodium2930mg122% |
| Potassium860mg25% |
| Protein8g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium8% |
| Iron40% |
* 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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