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Vegetable Curry
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Save RecipeIngredients
- 1 Tbsp. coconut oil
- 2 Tbsp. Panaeng curry paste
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 red bell pepper, thinly sliced
- 1 cup snap peas, thinly sliced
- 1 yellow squash, chopped
- 1 head broccoli
- 1/2 cup bamboo shoots
- 14 oz can coconut milk
- 1 tsp. coconut aminos
- Salt to taste
- 2 tsp lime juice
- 1/4 cup cilantro, chopped
Instructions
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Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1228 % Daily Value *
- Total Fat: 100 g 153.74%
- Saturated Fat: 87 g 432.85%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1597 mg 66.55%
- Calcium: 272 mg 27.18%
- Potassium: 2576 mg 73.61%
- Magnesium: 0 mg 0%
- Iron: 17 mg 96.89%
- Zinc: 0 mg 0%
- Total Carbohydrate: 77 g %
- Dietary Fiber: 18 g 71.44%
- Sugar: 24 g
- Protein: 25 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 47.02%
- Vitamin C 292.33%
- 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 - Fat20
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables11
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total5 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
