Vegetable Curry
Servings: 6 Servings
Calories: 110kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion halved and thinly sliced
- 3 large sweet potatoes peeled and cut into 1-inch cubes
- 2-4 tablespoons gluten-free red curry paste
- 1 14-ounce can coconut milk
- 1 14-ounce can garbanzo beans rinsed and drained
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and sweet potatoes and cook until the vegetables are just starting to brown, 4-5 minutes. Add the curry paste to taste and stir to combine. Stir in the coconut milk. Cover, lower the heat, and simmer until the vegetables are tender, 10-15 minutes. Remove the lid from the pan, add the garbanzo beans, and cook for 1-2 minutes until heated through.
- Serve with rice if desired.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Sodium: 36mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10010IU | Vitamin C: 3.3mg | Calcium: 31mg | Iron: 0.6mg