Vegetarian

Vegan Thai Red Curry with Cauliflower and Potatoes takes several minutes to prepare.

Vegan Thai Red Curry with Cauliflower and Potatoes takes several minutes to cook.

Vegan Thai Red Curry with Cauliflower and Potatoes makes 8 servings.

The ingredients for Vegan Thai Red Curry with Cauliflower and Potatoes are:

1 tbsp Extra Virgin Olive Oil
0.5 medium (2-1/2" dia) Onions, raw
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 tsp Better than Boullion Chicken Base (by MANGYCOYOTE)
3.33 cup Coconut milk (light)
2 cup Hunt's Fire Roasted Diced Tomato
3 tbsp Condiments, Thai Kitchen Red Curry Paste (by BEMORESTUBBORN)
1 clove Garlic
1 tsp Ginger Root
1 head, medium (5-6" dia) Cauliflower, raw
5 cup Spinach, fresh
1 fruit (2" dia) Limes

Here is how you make Vegan Thai Red Curry with Cauliflower and Potatoes:

Nutrition information is based on the use of chicken boullion, since I didn't need it to be true vegetarian. This does not include nutrition info for rice or noodles, only curry. See website for full recipe.Serving Size: makes approximately 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user BLONDESERIES2.

The nutritional information for Vegan Thai Red Curry with Cauliflower and Potatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.1

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 669.7 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 6.3 g
• Protein: 6.5 g