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Nutrition Facts

Serving Size 1 (435g)

Recipe makes 6 servings

The following items or measurements are not included below:

vegetable stock

Calories 263
Calories from Fat 11 (4%)
Amount Per Serving %DV
Total Fat 1.3g 1%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 296mg 12%
Potassium 1405mg 40%
Total Carbohydrate 53.8g 17%
Dietary Fiber 9.3g 37%
Sugars 12.4g
Protein 12.1g 24%

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how is this calculated?

Coconut Vegetable Curry (Low Fat)

Recipe #175033 | 1¼ hours | 30 min prep | add private note
Ninna

By: Ninna
Jun 27, 2006

Adapted from recipe in Super Food Ideas Magazine. This is very low fat as onions are sautéed in vegetable stock instead of olive oil.

SERVES 6 -8 (change servings and units)

Ingredients

Directions

  1. 1
    Heat stock and sauté onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
  2. 2
    Add sweet potato, potato, carrots and celery with 1/4 cup more stock; reduce heat to medium low and cover and cook for 10 minutes, vegetables will still be firm.
  3. 3
    Increase heat, add zucchini, broccoli, tomatoes, kidney beans and another 3/4 cup of stock, bring to the boil then reduce heat to medium, cover and cook a further 12-15 minutes until vegetables are tender.
  4. 4
    Add coconut evaporated milk, reheat and serve in bowls with parsley.

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