Wok-style curried vegetables

Wok-style curried vegetables

4.3 19 ratings

Prep. 10min

Total 35min

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

Fiber 6.6 g

Saturated fat 1.6 g

Carbohydrates 27.2 g

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