Vibrant Veggie Thai Curry with Thai Lime and Ginger
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
33.5g
Energy (kJ)
5532kJ
Energy (kcal)
1323kcal
Carbohydrate incl. fibre (g)
166.6g
Carbohydrate excl. fibre (g)
155.4g
Sugar (g)
10.9g
Fibre (g)
11.2g
Fat (g)
61.4g
Saturated fat (g)
47.4g
Unsaturated fat (g)
10.0g
Monounsaturated fat (g)
6.1g
Polyunsaturated fat (g)
3.8g
Trans fat (g)
0.0g
Cholesterol (mg)
6mg
Sodium (mg)
1434mg
Salt (g)
3.58g
Vitamin A (IU)
2624IU
Vitamin C (mg)
103.0mg
Calcium (mg)
589mg
Iron (mg)
13.30mg
Potassium (mg)
1402mg
Total
133.9g
22129kJ
5291kcal
666.3g
621.6g
43.4g
45.0g
245.7g
189.6g
39.9g
24.5g
15.2g
0.0g
26mg
5737mg
14.33g
10495IU
411.8mg
2356mg
53.18mg
5609mg
- 1 onion diced
- 1 bunch of coriander leaves and stalks separated
- 3 cm piece of ginger peeled and grated
- 1 garlic clove grated
- 2 fresh green chillies diced
- 250 g tenderstem broccoli ends trimmed
- 1 courgette sliced
- 250 g green beans woody stems discarded
- 1/2 green peppers sliced
- 1/2 red pepper sliced
- 175 g baby sweetcorn halved
- 396 g tofu cubed
- 800 ml coconut milk
- 1 Knorr Thai Lime & Ginger Stock Pot
- Thai rice cooked to serve
- lime wedges to serve
- 200 g self-raising flour plus extra for dusting
- 1 tsp salt
- 200 ml yoghurt
- 50 g desiccated coconut
- 1 tbsp olive oil
- 1 tsp baking powder