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Description
I love curries; Jack, not so much. I had all the ingredients to make this curry I found on the internet with a few omits and subs. It was very flavorful and I like the idea that you can use the veggies you have on hand and/or the ones you like. I served this over brown rice for a complete meal. Don't let the long list of ingredients scare you, half of it is spices!
Ingredients
US|METRIC
6 SERVINGS
- 2 sweet potatoes (small, adjust for the size you have)
- 2 russet potatoes (small, adjust for the size you have)
- 1 stem broccoli stems (sliced and cut into bite-sized pieces)
- 2 Tbsp. coconut oil
- 1 sweet onion (medium, thinly sliced)
- 1 jalapeno (sliced)
- 4 cloves garlic (thinly sliced)
- 1 zucchini (medium, thinly sliced)
- 1/2 cup asparagus (cut into 1 inch slices)
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tsp. turmeric
- 1 tsp. ground ginger
- 1 tsp. chili powder
- 1 tsp. kosher salt
- 1 can diced tomatoes (un-drained)
- 1 can full fat coconut milk
- English peas (1/2 cup green)
- 8 oz. tempeh (thawed, Chunks during the last 15 minutes of cooking time!)
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Directions
- Peel and chop the all of the potatoes. Fill a large pan with water, bring it to a boil and cook the potatoes for about 10 minutes.
- While they cook finely slice the onion, garlic and zucchini. De-seed the jalapeno and slice. Add the onion, garlic and jalapeno to a large skillet/pan with the coconut oil. Cook for about 4-5 minutes, stirring to avoid browning.
- Add the zucchini and cook another 2-3 minutes.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol |
Sodium450mg19% |
Potassium1060mg30% |
Protein13g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A130% |
Vitamin C40% |
Calcium10% |
Iron25% |
* 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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