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Thai Coconut Curry Vegetables {Meatless Monday}
CRAVING SOMETHING HEALTHY14Ingredients
25Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1 onion (small, halved and sliced into thin slices)
- 1 clove garlic (minced)
- 1 Thai chili (sliced into thin rounds, can substitute 1-2 jalapeño peppers)
- 1 can baby corn (drained)
- 1 1/2 tsp. curry powder
- 15 oz. full fat coconut milk
- 3 scallions (sliced)
- 1/4 cup cilantro leaves (loosely packed, chopped)
- 1 medium zucchini (sliced with the ribbon blade of a spiralizer)
- 1 medium carrot (sliced with the ribbon blade of a spiralizer)
- 8 oz. tofu (package of Asian seasoned, baked)
- salt (or fish sauce to season)
- 1 1/2 cups brown Jasmine rice (cooked, to serve with the recipe, optional)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium770mg22% |
| Protein14g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A60% |
| Vitamin C30% |
| Calcium25% |
| Iron35% |
* 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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