Photo: Kevin McCutcheon
Red Curry Stew & Vegetable Noodles
18 ingredients
20 min + 25 min
7
openrecipes
Who doesn’t love a curry? This bright vegan dish is filled with mixed vegetable noodles and topped with a light red curry stew.
Estimated Nutrition (whole recipe, rough)
806
Calories
23g
Protein
46g
Fat
86g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Black Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Large Carrots, Peeled
- 1 whole Medium Yellow Squash
- 2 whole Medium Zucchini
- 1 package (14 Oz. Size) Firm Tofu
- 1-½ Tablespoon Olive Oil
- ⅓ whole Medium Red Onion, Chopped
- 1 piece (1 Inch Size) Fresh Ginger, Peeled And Sliced
- 3 cloves Garlic, Minced Or Pressed
- 5 teaspoons Red Curry Paste
- 1 whole Large Potato, Peeled And Diced
- 4 cups Vegetable Stock
- 1 cup Light Coconut Milk
- ½ heads Cabbage Chopped
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Lime Juice
- 1-½ Tablespoon Sea Salt
- 8 whole Large Basil Leaves, Chopped
- 1 Tablespoon Black Sesame Seeds (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes