Vegetarian Sweet Potato Curry

KITCHENAID
14Ingredients
60Minutes
370Calories

Ingredients

US|METRIC
  • 2 1/2 cups sweet potato (diced, about 1 medium)
  • 2 1/2 cups eggplant (diced, about 1 small)
  • 2 cups zucchini (diced, about 1 medium)
  • 2 cups green beans (chopped, 1-inch long)
  • 2 cups broccoli florets (chopped)
  • 1 tablespoon coconut oil
  • 2 large garlic cloves (minced)
  • 29 ounces diced tomatoes (I used fire roasted)
  • 27 ounces full fat coconut milk
  • 2 tablespoons soy sauce (or wheat-free tamari)
  • 1 tablespoon ginger (freshly grated)
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup water (optional)
  • fresh herbs (For serving:, or grains, optional)
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    Directions

    1. Prep all vegetables, cutting into bite-sized pieces. Set aside.
    2. Turn KitchenAid® Multi-Cooker on to the “Saute” setting. Once preheated, add coconut oil, garlic and sweet potatoes. Cook until sweet potatoes have started to brown, 2-3 minutes.
    3. Pour in tomatoes and coconut milk and stir to combine.
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    NutritionView More

    370Calories
    Sodium13% DV320mg
    Fat43% DV28g
    Protein14% DV7g
    Carbs9% DV28g
    Fiber32% DV8g
    Calories370Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol
    Sodium320mg13%
    Potassium1050mg30%
    Protein7g14%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber8g32%
    Sugars12g24%
    Vitamin A170%
    Vitamin C90%
    Calcium8%
    Iron20%

    * 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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