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Ingredients
US|METRIC
4 SERVINGS
- 4 red chillies (fresh or dried* I used fresh)
- 6 garlic cloves
- 5 cms ginger (/ 2 ” piece of, peeled and roughly sliced)
- 4 Tbsp. coriander (stalks, chopped)
- 2 lemongrass stalks (white inner part only, roughly chopped)
- 2 shallots (small, roughly chopped)
- 1 Tbsp. coriander seeds (or ½ tsp ground coriander)
- 1 1/2 tsp. turmeric
- 1 tsp. curry powder (I used hot Madras curry powder)
- noodles (favourite, GF if needed, 1.7 oz / 50 g per person)
- 1/2 head broccoli (divided into florets)
- 1/2 butternut squash (peeled and sliced into dice)
- green beans (a large handful of flat, cut on the diagonal)
- oil (I used peanut, for frying)
- 750 mL vegetable stock
- 250 mL full fat coconut milk
- 3 Tbsp. fish sauce (vegan, or tamari / soy sauce)
- 1/2 lime
- 2 Tbsp. sugar (I used coconut sugar)
- fresh coriander (to serve, optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium2100mg88% |
| Potassium1500mg43% |
| Protein12g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber8g32% |
| Sugars17g |
| Vitamin A180% |
| Vitamin C180% |
| Calcium20% |
| Iron50% |
* 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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