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Wok-style curried vegetables

Wok-style curried vegetables
4.3 19 ratings
Prep. 10 min
Total 35 min
4 portions
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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

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