Vegetarian

Thai Red Curry Vegetables is for Dinner.

Thai Red Curry Vegetables takes 45 minutes to prepare.

Thai Red Curry Vegetables takes 30 minutes to cook.

Thai Red Curry Vegetables makes 6 servings.

The ingredients for Thai Red Curry Vegetables are:

1 Tbsp. canola or vegetable oil
1 tsp. sesame oil
3 gloves of garlic, finely diced
1 nub of garlic, about 1 inch, finely diced
1 small yellow onion, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 lb. thai or other eggplant
.5 lb snow peas
1 can coconut milk
1 Tbsp. curry paste (1/2 small jar)
1 tsp. turmeric
salt and pepper to taste (not included in recipe calorie count/sodium total)

Here is how you make Thai Red Curry Vegetables:

1. Chop all vegetables2. Heat oils over med. heat in a large pan or wok for about 2 minutes, add garlic and ginger and sautee for 5 minutes3. Add onion and peppers, saute for 5 minutes.4. Add eggplant and peas. Cook for about 5 minutes, until tender.5. Add coconut milk, curry powder and turmeric. 6. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness.7. Season to taste.8. Serve over rice and with a lean protein for a complete meal.Serving Size: Makes 6 large servingsNumber of Servings: 6Recipe submitted by SparkPeople user BETHARTEMIS.

The nutritional information for Thai Red Curry Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 146.2

• Total Fat: 10.9 g
• Cholesterol: 0.0 mg
• Sodium: 192.0 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 2.9 g
• Protein: 2.7 g

Thai Red Curry Vegetables is Asian cuisine.

The dietary needs meet for Thai Red Curry Vegetables is Vegan