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4 Serves
50 Mins
Prepare the vegetables by washing and chopping them into bite-sized pieces on a cutting board using a chef's knife.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
60 µg / 400 µgCalcium
60 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
538 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat.
Sauté the chopped onion and garlic in the hot oil until translucent and fragrant.
Add the prepared mixed vegetables to the pot and stir to coat them in the oil and aromatics.
Pour in the coconut milk and bring the mixture to a gentle simmer, then season with salt and black pepper to taste.
11
g29
g26
g
Uzbek