See full recipe on: www.theglutenfreevegan.com
Ingredients |
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2 tablespoons olive oil |
1 onion, diced |
2 cloves garlic, minced |
1 inch fresh ginger, minced |
2 tablespoons thai red curry paste |
1 10oz can coconut milk |
1 cup dried red lentils |
2 cups water |
1 zucchini, cut into half-moons |
1 10oz can baby corn |
1 4oz can sliced water chestnuts |
Nutrition 4 servings |
Per Serving | % Daily Value |
---|---|---|
Calories | 472 | — |
Fat | 23g | 36% |
Carbs | 53g | 17% |
Protein | 17g | 34% |
Fiber | 18g | 75% |
Cholesterol | ||
Sodium | 158mg | 6% |
Preparation |
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