Thai-Style Vegetable Curry Recipe | Yummly

Thai-Style Vegetable Curry

MYRECIPES
16Ingredients
40Minutes
200Calories

Ingredients

US|METRIC
  • 1 tablespoon canola oil
  • 3 cups chopped onion
  • 1 tablespoon ginger (chopped peeled)
  • 4 garlic cloves (minced)
  • 4 cups vegetable stock (divided)
  • 2 tablespoons low sodium soy sauce
  • 3 teaspoons curry paste (red Thai, such as Thai Kitchen)
  • 1/2 teaspoon salt
  • 1 1/2 cups carrots (1/4-inch-thick slices)
  • 2 cups red bell pepper (chopped)
  • 2 cups cherry tomatoes
  • 2 zucchini (medium, halved lengthwise and thinly sliced, about 4 cups)
  • 8 ounces yellow squash (small, halved lengthwise and thinly sliced, about 1 1/2 cups)
  • 8 ounces mushrooms (presliced)
  • 6 ounces baby spinach (fresh)
  • 4 cups rice noodles (hot cooked)
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    NutritionView More

    200Calories
    Sodium34% DV810mg
    Fat2% DV1.5g
    Protein10% DV5g
    Carbs13% DV40g
    Fiber20% DV5g
    Calories200Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium810mg34%
    Potassium760mg22%
    Protein5g10%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber5g20%
    Sugars10g20%
    Vitamin A150%
    Vitamin C130%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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