Thai Vegetable Curry

Ultimate Peeper Protection: 
With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A, a key nutrient that helps support your eyesight.
Author:
Publish date:
Social count:
761
Thai Vegetable Curry image
  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 6 oz brown rice Pad Thai noodles
  • 2 tsp coconut or grape seed oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp Thai green curry paste
  • 3 Japanese eggplants, trimmed and 
cut into ½-inch-thick rounds
  • 1 large sweet potato, peeled and 
cut into 1-inch cubes
  • 1 red bell pepper, seeded and chopped
  • 2 cups jarred or boxed unsalted 
diced tomatoes
  • 3/4 cup light coconut milk
  • 2 tsp organic evaporated cane juice
  • 1 tsp reduced-sodium soy sauce
  • 3 cups torn spinach leaves
  • 1 tsp finely grated lime zest
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro or torn basil leaves

Preparation

  1. Bring a kettle of water to a boil. To a large, heat-proof bowl, add noodles; pour boiling water over top to cover. Stir to separate and let stand for 2 to 3 minutes, until pliable. Drain and set aside.
  2. In a large, deep skillet or wok on medium-high, heat oil. Add onion, garlic and curry paste, and sauté, stirring constantly, for 20 seconds. Add eggplant, potato and bell pepper, stirring frequently, for 1 minute. Stir in tomatoes, coconut milk, cane juice and soy sauce. Bring to a boil, then reduce heat to medium-low, cover and gently simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Stir in noodles, spinach, lime zest and juice and toss to coat. Continue to cook for 1 to 2 minutes, until just heated through. Garnish with cilantro.

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 264
  • Carbohydrate Content: 42 g
  • Fat Content: 9 g
  • Fiber Content: 7 g
  • Protein Content: 6 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 112 mg
  • Sugar Content: 9 g
  • Trans Fat Content: 1 g