Photo: K8
Estimated Nutrition (whole recipe, rough)
990
Calories
22g
Protein
43g
Fat
133g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
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
- =
- 1 Tbs. olive oil
- 1 small yellow onion, thinly sliced
- 1 small red onion, thinly sliced
- 4 scallions (white and light green parts), sliced
- 2 Tbs. all-purpose flour
- 1 cup canned coconut milk
- 2 cups vegetable broth
- 2 Tbs. curry powder
- 1 1/2 cups sliced carrots
- 2 cups broccoli florets
- =
Directions
1
1. In large saucepan, heat oil over medium-high heat. Add all onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
2
2. Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, stirring occasionally, 2 to 3 minutes.
3
3. Add carrots and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint, and cook, 5 minutes. Serve over rice noodles.
Recipe sourced from
fandom