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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 1/2 tsp. tumeric
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 2 Tbsp. curry powder
- 1/2 onion (large, diced)
- 3 garlic cloves (minced)
- 2 yukon gold potatoes (medium, cubed)
- 3 carrots (diced)
- 2 cups cauliflower (diced)
- 1 cup broccoli (diced)
- 1 cup frozen green peas
- 1 can garbanzo beans (rinsed and drained)
- 1 jalapeño (diced)
- 1/2 cup unsalted cashews (ground)
- 1 tsp. ginger (fresh grated)
- 1 cup coconut milk (the canned kind, light is fine)
- 4 oz. tomato sauce
- 1 bunch cilantro (for garnish, optional)
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories870Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol0mg0% |
Sodium270mg11% |
Potassium2310mg66% |
Protein33g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate111g37% |
Dietary Fiber31g124% |
Sugars24g |
Vitamin A190% |
Vitamin C130% |
Calcium25% |
Iron80% |
* 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)
Mandie 6 years ago
This was ok. The cook time on the potatoes was way off. I would cook them separate then add in at the end. It tastes very “tomato-y”. Not bad if you want to throw something together but not something I’d go for if I’m craving Indian food.
Jarod I. 6 years ago
This is so close to being a great recipe. It needs more time for flavor to develop, and i would recommend cooking thr potatoes A LOT longer. they turned out very undercooked. The flavor profile is terrific, though.