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Ingredients
US|METRIC
4 SERVINGS
- 1 stalk lemongrass (minced)
- 2 red chili peppers (sliced)
- 2 shallots (sliced)
- 1 inch ginger (piece of, peeled and sliced)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. canela
- 3/4 tsp. turmeric
- 3 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. lime juice
- 1 Tbsp. tomato paste
- 5/16 cup coconut milk (from a 14 ounce can, reserve the rest for the curry)
- 2 Tbsp. yellow curry paste
- 1 Tbsp. vegetable oil
- 1 cup vegetable stock
- 14 oz. coconut milk (about 1 1/3 cup)
- 3/4 cup gold potatoes (peeled and cubed)
- 3/4 cup butternut squash (peeled and cubed)
- 14 oz. chickpeas (drained and rinsed)
- 1 cup chard (swiss leaves, chopped)
- 2 Tbsp. brown sugar (plus more to taste)
- 2 Tbsp. fish sauce (plus more to taste)
- 1 lime (juice of)
- cilantro (for garnish, optional)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat25g125% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium2490mg104% |
| Potassium1230mg35% |
| Protein13g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber10g40% |
| Sugars18g |
| Vitamin A100% |
| Vitamin C60% |
| Calcium15% |
| Iron45% |
* 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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