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Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes

 
One serving costs about $2.67 One serving costs about $2.67

$2.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,gluten free,dairy free Indian,Asian
spoonacular Score:74%

Spoonacular Score: 74%

 

If you have around about 45 minutes to spend in the kitchen, Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes might be an excellent gluten free and dairy free recipe to try. One serving contains 497 calories, 8g of protein, and 45g of fat. This recipe serves 2. For $2.67 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is an affordable recipe for fans of Indian food. This recipe from Foodista requires coconut oil, tomato, chilli paste, and an onion. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is pretty good. Similar recipes are Baby Pak Choi With Peppadews, Beef With Pak Choi, Mushrooms And Noodles, and Ginger sweet tofu with pak choi.

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Laurenz V Singing Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Laurenz V Singing Gruner Veltliner

A very attractive fruit bouquet yields apple, peach and citrus aromas along with a typical Veltliner spiciness and a touch of white pepper. The soft and juicy palate is supported by fine acidity. It sings on the palate!

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup coconut cream
coconut cream
1
1  tomato
tomato
1
1  green bell pepper
green bell pepper
3 cups
3 cups pak choi
pak choi
0.5
0.5  onion
onion
2 Tbsps
2 Tbsps chilli
chilli
2 Tbsps
2 Tbsps green mint chutney
green mint chutney
2 tsps
2 tsps sugar
sugar
1 tsp
1 tsp coconut oil
coconut oil
1 cup
1 cup water
water
1 cup coconut cream
1 cup
coconut cream
1  tomato
1
tomato
1  green bell pepper
1
green bell pepper
3 cups pak choi
3 cups
pak choi
0.5  onion
0.5
onion
2 Tbsps chilli
2 Tbsps
chilli
2 Tbsps green mint chutney
2 Tbsps
green mint chutney
2 tsps sugar
2 tsps
sugar
1 tsp coconut oil
1 tsp
coconut oil
1 cup water
1 cup
water

Equipment

wok
wok
wok
wok


Instructions

Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions. In a wok, heat the oil and saute the onions. Add the chilli paste and green chutney paste. Add the coconut cream and the water after a couple of minutes and see that no lumps are formed. Let it simmer away for 15-20 minutes. Have a taste test - if its too hot, add sugar to temper it down. Add the chopped veggies and turn off the gas. Let the veggies soak in the curry for 5-10 minutes. Serve with plain boiled rice. Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.72
Ingredient
1 cup coconut cream
1 tomato
1 green bell pepper
3 cups pak choi
½ onion
2 tablespoons chilli
2 tablespoons green mint chutney
2 teaspoons sugar
1 teaspoon coconut oil
Price
$3.00
$0.46
$0.36
$0.60
$0.12
$0.27
$0.55
$0.01
$0.06
$5.44

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
497 Calories
7g Protein
45g Total Fat
24g Carbs
39% Health Score
Limit These
Calories
497
25%

Fat
45g
69%

  Saturated Fat
39g
245%

Carbohydrates
24g
8%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
346mg
15%

Get Enough Of These
Protein
7g
15%

Vitamin C
132mg
161%

Vitamin A
5966IU
119%

Manganese
1mg
97%

Vitamin K
59µg
56%

Folate
120µg
30%

Copper
0.6mg
30%

Potassium
993mg
28%

Vitamin B6
0.55mg
28%

Fiber
6g
25%

Iron
4mg
23%

Phosphorus
226mg
23%

Magnesium
73mg
18%

Calcium
147mg
15%

Vitamin B3
2mg
12%

Zinc
1mg
11%

Vitamin B1
0.16mg
11%

Vitamin B2
0.12mg
7%

Vitamin B5
0.58mg
6%

Vitamin E
0.76mg
5%

Selenium
0.76µg
1%

covered percent of daily need

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