Vegetarian Curry

Vegetarian Curry

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serves
Calories: 446
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 small eggplant cubed
  • 225 grams water chestnuts, sliced
  • 1 tsp soy sauce
  • 30 grams raw almonds cut coarsely
  • 50 grams butter
  • 50 grams snow peas
  • 1/2 small red capsicum thinly sliced
  • 500 grams broccoli cut into small florets
  • 400 ml coconut cream
  • 20 grams ginger finely grated
  • 1 tsp birds eye chillies
  • 1 tbsp green curry paste
  • 15 grams lemon grass finely sliced
  • 100 grams Brussel sprouts cubed (optional)

Method
 

  1. Melt butter over a hot pan.
  2. Throw all veggies into the pan with soy sauce, chilli, ginger, lemongrass and curry paste and cook through. Add water chestnuts.
  3. Add ¾ of coconut cream and stir through, adding the remainder of the curry paste or coconut cream to taste.
  4. Toss in almonds and stir through. Simmer for 30-40 minutes.
  5. Serve on a bed of cauliflower rice.

Nutrition

Calories: 446kcalCarbohydrates: 29gProtein: 8gFat: 36gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 27mgSodium: 233mgPotassium: 727mgFiber: 9gSugar: 9gVitamin A: 1800IUVitamin C: 231mgCalcium: 110mgIron: 3.6mg

Notes

This meal is best served straight from the pan, so have your cauliflower rice ready to go.

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