Wok-style curried vegetables

Wok-style curried vegetables

4.3 15 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

Nutrition per 1 portion

Calories 217.4 kcal / 909.4 kJ

Protein 5.1 g

Fat 10.7 g

Carbohydrates 27.2 g

Fibre 6.6 g

Saturated Fat 1.6 g

Sodium 526.1 mg

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

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