Thai-Style Vegetable Curry

Becky Luigart-Stayner

Yield: 8 servings (serving size: 1 1/2 cups curry and 1/2 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 11%
  • Fat: 2.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.4g
  • Carbohydrate: 40.2g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 2.3mg
  • Sodium: 361mg
  • Calcium: 77mg

Ingredients

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

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.
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