Thai Vegetable Medley

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  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Makes: 4 cups
  • Prep: 20 mins
  • Slow Cook: 3 hrs (low)

Thai Vegetable Medley

Directions

  1. In a 4-quart slow cooker combine zucchini, yellow squash, mushrooms, sweet pepper, leeks, and garlic. In a small bowl whisk together broth and curry paste; drizzle over vegetables.
  2. Cover and cook on low-heat setting for 3 hours. Stir in coconut milk and ginger. Sprinkle with basil.
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Nutrition Facts (Thai Vegetable Medley)

  • Per serving:
  • 60 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 281 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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