Winter Vegetable Red Curry Recipe
Recipe By Martha Stewart-5
Transform leftover curry into an easy potpie with puff pastry.
3.7
13 Rating -
Rate
Vegdiet
40minstotal
25minsPrep
40m.total
25m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Winter Vegetable Red Curry Recipe
- 1/4 tablespoon Safflower oil
- 1/4 Medium onions, thinly sliced
- 1/25 cup Red curry paste
- 0.13 Medium butternut squash, peeled and cubed
- 0.03 inch 8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into
- 0.13 can Unsweetened coconut milk
- 0.13 can Unsweetened light coconut milk
- 1 Mini sweet peppers, seeded and sliced
- As required Kosher salt
- As required Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving
Nutrition
value
value
38
calories per serving
1 g Fat1 g Protein5 g Carbs< 1 g FiberOther
Current Totals
- Fat1g
- Protein1g
- Carbs5g
- Fiber< 1g
MacroNutrients
- Carbs5g
- Protein1g
- Fiber< 1g
Fats
- Fat1g
Vitamins & Minerals
- Calcium15mg
- Iron< 1mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B915mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium17mg
- Manganese< 1mg
- Phosphorus37mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-5