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18Ingredients
60Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil (neutral tasting, I used rice bran)
- 2 shallots (medium, diced finely)
- 4 garlic cloves (diced finely)
- 1 piece ginger (diced finely)
- 2 stalks lemongrass (soft inner part chopped finely)
- 3 Tbsp. Thai red curry paste (vegan-friendly, depending on the brand and your heat tolerance)
- 400 mL coconut milk (from a tin)
- 2 makrut (fresh, aka Kaffir lime leaves*)
- 480 mL stock (veggie, or water)
- 1 sweet potato (cubed)
- 100 grams green beans (fine, cut into 2-3 segments)
- 1/4 cauliflower (divided into medium florets)
- 100 grams tenderstem broccoli (cut into 3 segments)
- 100 grams baby corn (halved)
- 1 Tbsp. tamari sauce (or vegan fish sauce, more to taste)
- 1/2 lime
- 1 tsp. sugar (I used coconut sugar)
- fresh coriander (to serve)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol<5mg1% |
Sodium550mg23% |
Potassium1190mg34% |
Protein12g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber6g24% |
Sugars10g |
Vitamin A120% |
Vitamin C100% |
Calcium10% |
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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