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Nutrition Facts
Serving Size 101 g
(Approx. 8 Servings)
Amount Per Serving
Calories 140 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 150 mg 6%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 2 g
Vitamin A 60% Iron 10%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Ginger Curried Vegetables
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

14 fl oz coconut milk
1 1/2 Tsp green gurry paste
1 1/2 Tsp red curry paste
1 1/2 Tsp curry powder
2 Tbsp Vela Farms Ginger Habanero Jelly
1 lime, zested
1 Tbsp olive oil
3 cup(s) kale, chopped
1 cup(s) zucchini, diced
1 cup(s) shredded carrots
1/2 cup(s) green onions, chopped
1/4 cup(s) fresh basil, chopped
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Instructions

1
In a sauce pot add coconut milk, curry pastes, curry powder, jelly and lime zest together and bring to a simmer.
2
Place a sauté pan or large pot over medium heat and add olive oil and sauté kale, zucchini, carrots, green onions and basil.
3
Sauté until just soft then add in about 1 cup of the curry sauce. Cook until sauce and veggies are soft and the sauce thickens slightly.
4
Serve in a bowl over rice or with chicken and add more curry sauce as needed. Season to taste with salt and pepper. Curry sauce will keep for about a week in the fridge.

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