4 Serves
92 Mins
Prepare the vegetables by peeling and chopping them into bite-sized pieces using a chef's knife on a cutting board.
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CreoleVitamin K
61 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
134 µg / 400 µgCalcium
136 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
246 mg / 1,250 mgPotassium
777 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
7 g / 28 gSugar
20 g / 50 gSaturated Fat
24 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the yellow curry paste and sauté until fragrant, then stir in the coconut milk and bring to a gentle simmer.
Add the prepared vegetables to the pot and simmer until tender, ensuring they are cooked through.
Season the curry with salt and pepper to taste, then serve hot in bowls.
7
g28
g7
g
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Bhutanese