Vegetarian Panang Curry


Food.com
50 mins (prep 10, cooking 40)
18 ingredients
4 servings
I got this recipe in an exchange. Originally from Chef Chloe.

Categories:  <-60-mins , seasonal , 3-steps-or-less , nuts , thai , one-dish-meal , soy~tofu , leftovers , time-to-make , asian , vegan , weeknight , lunch~snacks , easy , kid-friendly , main-dish , beans , fall , inexpensive , vegetarian , potato , vegetable , yam~sweet-potato ,
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Ingredients

Nutrition

Serving Size (323.74 g)
Servings 4
Amount per Serving
Calories 482.2 Calories from Fat 362.79
% Daily Value *
Total Fat 40.31g 248.06%
Saturated Fat 22.83g 456.54%
Trans Fat 0.03g %
Cholesterol 0.0mg 0.0%
Sodium 122.44mg 20.41%
Total Carbohydrate 21.49g 28.66%
Dietary Fiber 4.11 g 65.83%
Sugars 10.41 g %
Protein 16.51g 132.11%
Vitamin A 0.27IU% Vitamin C 4.22mg%
Calcium 212.85mg% Iron 4.67mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
finely chopped shallot, grated fresh ginger, ground cumin, thai red curry paste, lime zest, bunch kale, fresh lime juice, roasted cashews
 

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