Fridge Curry

Name: Fridge Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tbsp curry paste; Coconut cream, 1 can; 7 Brussel sprouts, in quarters; 1/2 an aubergine, diced; 1 carrot, diced; 1 medium onion, thinly; 7 white mushroom, in quarters; 3 big Portobello mushroom, in quarters; Celery stick, diced an inch thick; Garlic; Black pepper; Salt; Greek yogurt

6 steps

Prep:15minCook:15min

I eat mine with a portion of rice hidden underneath 😋

Updated at: Wed, 16 Aug 2023 20:36:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories483.1 kcal (24%)

Total Fat39.6 g (57%)

Carbs25.4 g (10%)

Sugars8.2 g (9%)

Protein6.9 g (14%)

Sodium697 mg (35%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

3 Tbspcurry paste

0.5aubergine

Instructions

Step 1

In a wok, heat the coconut cream with the paste. Once it is well mixed add all the vegetables with the exception of the vegetables and onion.

Step 2

Reduce the heat and allow to cook while in a different pan stir fry and spice the mushrooms to taste. Once done add it to the wok. Repeat the same process with the onion

Step 3

If you wish to add a protein, animal o vegetable type, cooked and spice it and it to the wok.

Step 4

Add a bit more liquid if the cream is evaporating and then turn it off.

Step 5

For the top dressing, chop, dice of mush the garlic and add it to the yogurt, and spice it with a bit of black pepper and salt.

Step 6

Serve, add a bit of yogurt on top and enjoy