Almond Coconut Curry on Veges

 

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Almond Coconut Curry on Veges

This almond coconut curry is super quick and easy and tastes great too! It boasts nutritious vegetables along with healthy fats and a good calorie count.

Course Dinner, Lunch
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 439 kcal

Ingredients

For the curry

  • 400 ml coconut milk
  • 125 g almond butter (100% ground almonds)
  • 1 tbsp tomato paste
  • 1 tbsp curry powder

For the veges

  • 1 tsp coconut oil
  • 2 cups mushrooms
  • 4 cups spinach
  • 2 cups brocolli (chopped into florets)

Instructions

For the curry mixture

  1. Put the coconut milk, almond butter, tomato paste and curry powder in a blender. Blend for about 20 seconds or until smooth.

  2. Add the curry mixture to a saucepan on low-medium heat and heat for 10-15 minutes or until heated through. Stir frequently to avoid sticking.

For the veges

  1. Heat the coconut oil in a pan on medium-high heat and add the broccoli and mushrooms. Fry for about 3 minutes. Add the spinach and heat for another minute.

  2. Serve the veges in a bowl with the curry mixture poured over the top.

Recipe Notes

You can make the almond butter by grinding almonds in a food processor. There's a great tutorial here: http://detoxinista.com/2012/09/homemade-almond-butter/

The curry mixture separates if left to sit in the fridge for a while, so be sure to stir it thoroughly before using if you have stored it in the fridge.

Nutrition Facts:
Calories: 439, Fats: 40g, Protein: 12g, Net Carbs: 10g

Nutrition Facts
Almond Coconut Curry on Veges
Amount Per Serving
Calories 439 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 21g 105%
Sodium 88mg 4%
Potassium 982mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 3g
Protein 12g 24%
Vitamin A 63.5%
Vitamin C 62.9%
Calcium 18.5%
Iron 35.3%
* Percent Daily Values are based on a 2000 calorie diet.

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