Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
600
Calories
11g
Protein
42g
Fat
54g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 Tbs. tamari or soy sauce
- 2 tsp. brown sugar
- 2 ripe large tomatoes, halved, seeded and coarsely chopped (2 1/2 cups)
- 1 small head cauliflower (2 lbs.), cut into 1 1/2-inch florets (6 cups)
- 1/3 cup chopped fresh basil
- 8 cups fresh spinach (6 oz.), torn if large
- 1 lime, cut into 6 wedges
- 14-oz. can lite coconut milk
- 2 tsp. vegetable oil
- 2 cups slivered onion (1 large)
- 1 to 2 tsp. Thai green curry paste
- =
Directions
1
In Dutch oven or deep sauté pan, heat oil over medium heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes. Add curry paste and cook, stirring, until aromatic, about 30 seconds.
2
Add coconut milk, tamari and brown sugar and bring to a simmer. Stir in tomatoes, cauliflower and basil; increase heat to medium-high and return to a simmer. Reduce heat to medium-low, cover and simmer until cauliflower is tender, about 10 minutes.
Recipe sourced from
fandom