Malaysia -- Vegetarian Curry with Coconut Milk Recipe

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Ingredients

  • Galangal - 2tsp, grated
  • Garlic - 3 cloves
  • Ginger - 1" piece
  • Lemon Grass - 2, use only the white soft part
  • Red Onion - 1 small, chopped (or use 2~3 shallots)
  • Cashews - 12 (or use candle nuts/ macademia nuts or brazil nuts)
  • Turmeric - ½tsp
  • For the Curry:
  • Japanese/ Chinese Eggplant - 2, sliced
  • Cabbage - 1 cup, chopped
  • Zucchini - 1 small, sliced
  • Carrot - 1 small, peeled and diced
  • Green Beans - ½cup, cut into 1" pieces
  • Soy Puffs - ½cup, cut in half (these are available in Asian markets in the refrigerator section)
  • Coconut milk - 1cup
  • Kaffir Lime leaves - 3 (I didn't have any, so skipped them)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1280g
Calories 817  
Calories from Fat 423 52%
Total Fat 50.48g 63%
Saturated Fat 43.1g 172%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 134mg 6%
Potassium 2838mg 81%
Total Carbs 87.26g 23%
Dietary Fiber 29.1g 97%
Sugars 30.84g 21%
Protein 20.73g 33%
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