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Thai Vegetable Curry
Ultimate Peeper Protection: With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A, a key nutrient that helps support your eyesight.
1
30 min
TOTAL TIME
244
CALORIES
$1.72
PER SERVING
Ingredients
16 INGREDIENTS
6 SERVINGS
2 tsp coconut oil
1/4 cup fresh cilantro
1 large sweet potato
peeled and cut into 1-inch cubes
3 cups torn spinach leaves
1 tbsp lime juice
1 tsp lime zest
finely grated
6 oz brown rice pad thai noodles
1 tbsp thai green curry paste
1 whole yellow onion
chopped
3 whole japanese eggplants
trimmed and cut into ½-inch-thick rounds
1 whole red bell pepper
seeded and chopped
2 tsp evaporated cane juice
1 tsp reduced sodium soy sauce
2 cloves garlic
minced
2 cups jarred unsalted diced tomatoes
3/4 cup light coconut milk
Directions
12 STEPS
30 min
PREP TIME
30 min
TOTAL TIME
View Directions on Clean Eating
Health Info
Macros
47g
CARBS
4g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
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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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