4 Serves
45 Mins
Using a chef's knife and cutting board, chop the tomatoes, bok choy, onion, and sweet peppers into uniform, bite-sized pieces.
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Vitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
83 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
243 mg / 420 mgPhosphorus
509 mg / 1,250 mgPotassium
716 mg / 4,700 mgSodium
416 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
39 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
140 gAlcohol
0 g
Heat the cooking oil in a wok over medium heat. Add the chopped onions and sauté until they become translucent and fragrant.
Stir in the chilli paste and green chutney paste, cooking for one minute to release their aromatics.
Pour in the coconut cream and water, whisking constantly to ensure the mixture is smooth and free of lumps. Bring to a gentle simmer for 15 to 20 minutes.
Taste the curry and stir in sugar if needed to balance the heat. Add the chopped tomatoes, bok choy, and sweet peppers, then remove the wok from the heat.
Cover the wok and allow the vegetables to soften in the residual heat of the curry for 5 to 10 minutes before serving alongside boiled rice.
54
g160
g30
g
Indian