Wok-style curried vegetables

Wok-style curried vegetables

4.3 19 ratings

Prep. 10 min

Total 35 min

4 portions

Ingredients

garlic cloves
3
extra virgin olive oil
40 g
curry powder
2 tsp
brown onion cut into slices (3-4 cm)
80 g
leek white part only, cut into slices (2-3 cm)
300 g
carrot cut into julienne
200 g
sugar snap peas
150 g
snow peas cut into julienne
120 g
red capsicum deseeded and cut into thin strips
200 g
soy sauce
30 g
sea salt
2 pinches
ground black pepper
3 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 526.1 mg

Protein 5.1 g

Calories 909.4 kJ / 217.4 kcal

Fat 10.7 g

Fibre 6.6 g

Saturated Fat 1.6 g

Carbohydrates 27.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Smart cooking made easy with TM6 modes 29 Recipes
Australia and New Zealand

You might also like...

Spiralized Pear Chocolate Bowl

30 min

Baked Sweet Potatoes with Curry Chicken

1 h 10 min

Wimbledon strawberry fool

1 h 15 min

Prawn and broccoli fried rice (Diabetes)

35 min

Pumpkin Risotto

50 min

Broccoli, chilli and pine nut spaghetti

40 min

Sweet potato and wakame patties (Jude Blereau)

1 h

Sweet potato frittata with coriander chilli sauce

1 h 35 min

Tex-mex vegetable stew

1 h 15 min

Almond crusted salmon with asparagus fettuccine

45 min

Creamy vegetable rice

25 min

Creamy miso mushroom udon

45 min