Budget Bytes · by Beth Moncel★ 4.5 (57)
Coconut Vegetable Curry
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 8%
CARBS 23G41% OF CAL
8G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 14G54% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan coconut curry with vegetables like cauliflower, carrots, and tomatoes in a creamy coconut milk sauce. Aromatic and satisfying with warm spices and fresh cilantro. A wholesome, plant-based main course ready in 30 minutes.
mainindiancurrybeans🍲 stockpot🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tbsp olive oil ($0.32)
- 2 cloves garlic ($0.16)
- 1 inch fresh ginger ($0.16)
- 2 Tbsp curry powder ($0.30)
- 1/2 lb. carrots ((3-4 medium), $0.55)
- 1 yellow onion ($0.52)
- 2 Tbsp tomato paste ($0.11)
- 1 15oz. can diced tomatoes ($0.75)
- 1 lb. frozen broccoli and cauliflower pieces ($1.65)
- 1 14oz. can light coconut milk ($0.99)
- 1/2 tsp salt ($0.02)
- 1/2 tsp sugar ($0.02)
- 1 handful fresh cilantro (chopped, $0.25)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 8%
CARBS 23G41% OF CAL
8G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 14G54% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 511mg
- Total sugar
- 11g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.