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Thai Green Vegetable Curry With Lime
Tuck into this deliciously zingy and coconutty Thai green curry. It’s plant-based and packed with veg: aubergine, crisp Tenderstem broccoli and sugar snap peas. Top with fiery chilli and smashed peanuts. Aroi mak – very delicious!
33
4
30 min
TOTAL TIME
601
CALORIES
$2.54
PER SERVING
Ingredients
12 INGREDIENTS
2 SERVINGS
dried kaffir lime leaves
1 whole red chilli
1 whole lime
1 whole aubergine
1 bag roasted peanuts
2 3/4 g broccoli
tenderstem
1 packet green curry paste
1 3/4 g solid coconut cream
2 3/4 g sugar snap peas
1/2 g fresh root ginger
4 5/8 g basmati rice
1 whole knorr vegetable stock cube
Directions
22 STEPS
View Directions on Go Usto
Health Info
Macros
63g
CARBS
20g
FAT
21g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
PEANUTS
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Frequently Asked Questions
What is Vegetable Curry?
What vegetables can I use for Vegetable Curry?
Do I need any special equipment to make Vegetable Curry?
Can I substitute ingredients in Vegetable Curry?
How can I adjust the consistency of Vegetable Curry?
What are some common mistakes to avoid when making Vegetable Curry?
How should I store Vegetable Curry leftovers?
Can I meal prep Vegetable Curry?
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