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Vietnamese Curried Vegetable and Coconut Stew
Source: dLife

Thick and creamy stew with a variety of vegetables in a curry coconut broth.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 364.4
Total Carbs 32.6 g
Dietary Fiber 4.5 g
Sugars 3.0 g
Total Fat 24.7 g
Saturated Fat 21.2 g
Unsaturated Fat 0.4 g
Potassium 463.3 mg
Protein 5.6 g
Sodium 123.1 mg
Dietary Exchanges
4 1/2 Fat , 1 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 cup  fresh chopped green onion
0 1/2 cup  chopped red bell peppers
0 1/2 cup  chopped green bell peppers
2 tbsp  fresh ginger root
1 tbsp  minced garlic
3 tbsp  curry powder
3 1/2 cup  low sodium vegetable broth
3 cup  canned coconut milk
1 tbsp  lime peel zest
1 tsp  chili powder
1 cup  fresh broccoli florets
1 cup  winter squash, cubed
1 cup  sliced zucchini
0 1/4 cup  white all purpose flour
0 1/4 cup  cold water
0 1/4 cup  fresh lime juice
0.3333 cup  fresh cilantro
1 pinch  salt
1 pinch  black pepper
4 oz  Pasta, rice, sticks, dry
  1. Heat a large cooking spray coated pot over medium heat. Cook green onions, bell peppers, ginger root, and garlic until soft, 5 minutes. Mix in curry powder and cook 1 more minute.
  2. Mix in broth, coconut milk, lime rind, and chili powder to pot. Let boil and mix in broccoli, squash, and zucchini and cook 15 minutes or until soft.
  3. Boil stew. Whisk together flour, water, and lime juice. Mix into boiling stew. Keep boiling and stir continually until thick, about 1 minute. Mix in cilantro, salt, and pepper.
  4. Soak noodles in cold water for 5 minutes. Mix noodles with 4 quarts of boiling water in a large pot for 5 minutes. Strain.
  5. Spoon noodles into serving bowls and top with stew.

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