Thai Vegetable Curry
Ingredients
- 6 ounce rice noodles, dry
- 1 medium eggplant
- 1 medium sweet potato
- 1 medium bell pepper, red
- 1 medium tomato, red
- 1 medium onion
- 2 clove garlic
- 1/2 tablespoon coconut oil
- 1 tablespoon curry paste
- 3/4 cup coconut milk
- 1 teaspoon sugar
- 1 teaspoon soy sauce, low sodium
- 3 cup spinach
- 1 medium lime
Serve With
- 2 cup mango cubes, frozen
Instructions
- Cook Thai noodles as directed on package. Drain and set aside, covered.
- While noodles are cooking, cut eggplant into 1/2-inch thick rounds; peel sweet potato and cut into 1-inch cubes. Dice pepper and tomato, chop onion, and mince garlic. Place all vegetables aside separately.
- Heat oil in a large skillet or wok over medium heat. Add onion, garlic, and curry paste to hot oil and stir together, cooking for 20-30 seconds.
- Add eggplant, potato, and pepper; stir and cook for 1 minute. Mix in tomato, milk, sugar, and soy sauce. Bring to a boil and then reduce heat to low. Cover and simmer 10-12 minutes, stirring occasionally until vegetables have softened.
- Stir in cooked noodles, spinach, 1 teaspoon of lime zest, and 1 tablespoon of fresh lime juice; toss to coat evenly and continue to cook until heated through.
- Serve with frozen mango on the side.
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Nutrition
Calories: 356kcal | Carbohydrates: 72g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 201mg | Fiber: 10g | Sugar: 23g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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