- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Ingredients
- 1 tbsp grapeseed oil
- 1 medium cooking onion, diced
- 3 cloves garlic, minced
- 2 tbsp panang curry paste (red curry paste will do fine here. Keep it to 1 tbsp if you don't like it too spicy)
- 1 can (13 oz/400 mL) full-fat coconut milk
- 2 tbsp peanut butter (just peanuts)
- 2 white potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1/2 cup corn kernels
- 1/2 cup chopped celery
- 3 medium tomatoes, chopped
- 1 can chickpeas (15 oz/425 mL), rinsed and drained
- 3 cups water/vegetable broth
- 1/4 tsp black salt (regular salt works fine)
- White rice to serve
Instructions
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Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3459 % Daily Value *
- Total Fat: 203 g 311.57%
- Saturated Fat: 127 g 632.6%
- Trans Fat: 1 g %
- Cholesterol: 0 mg 0%
- Sodium: 7012 mg 292.17%
- Calcium: 2298 mg 229.76%
- Potassium: 7145 mg 204.15%
- Magnesium: 0 mg 0%
- Iron: 55 mg 307.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 458 g %
- Dietary Fiber: 170 g 680.76%
- Sugar: 72 g
- Protein: 73 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 2 g
- Omega 6 Fatty Acid: 26 g
- Vitamin A 457.41%
- Vitamin C 200.98%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat34
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch23
- Exchange - Vegetables9
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total5 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total9 oz-eq