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Carolina Cuervo: "Made a few adjustments. Subbed butternut squash f…" Read More
16Ingredients
30Minutes
520Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. coconut oil
- 3 cloves garlic (minced, 1 1/2 Tbsp or 9 g)
- 1 tsp. minced ginger
- 1/2 cup carrots (diced)
- 3 Tbsp. red curry paste (ensure vegan friendly)
- 6 oz. tomato paste
- 2 cups low sodium vegetable broth
- 1 cup water
- 2/3 cup red lentils (thoroughly rinsed in cold water + drained)
- 2 Tbsp. coconut sugar (or maple syrup)
- 1/2 tsp. ground turmeric (plus more to taste)
- 1/3 cup light coconut milk (optional)
- cooked brown rice (I love this method)
- pita (or naan, omit if gluten free | check for vegan friendliness)
- red onion (Pickled)
- chopped cilantro (Fresh)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol |
Sodium790mg33% |
Potassium1540mg44% |
Protein19g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate72g24% |
Dietary Fiber23g92% |
Sugars21g |
Vitamin A100% |
Vitamin C40% |
Calcium10% |
Iron45% |
* 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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Reviews(2)
Carolina Cuervo 4 years ago
Made a few adjustments. Subbed butternut squash for carrots, cut back the amount of paste by one teaspoon, had to use whole milk instead of coconut milk, added an onion and a bit more coconut o, used 2.5 cups vegetable broth and .5 cup water instead of 2 and 1 respectively, added cumin, red curry powder and a bit extra turmeric. Delicious! Great base recipe and fun to play around with!
Kennedi M. 8 years ago
Full of flavor! I made this along with her homemade flatbread and absolutely killed it....even my picky little brother enjoyed it!