Vegan Coconut Curry

1. 1. Cook quinoa acording to directions.

2. 2. Combine onion, peppers, garlic and broth in a.

3. blender and blend until smooth.

4. 3. Add all ingredients except quinoa to a large pot,.

5. cover and simmer over medium heat for about 30 minutes.

6. Serve over quinoa.

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Nutrient	Quantity
Total fats	75.9525 g
Protein	62.8628 g
Carbohydrates	213.5979 g
Energy	1701.1725 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6409 g
Water	1035.7415 g
Aspartic acid	7.1921 g
Calcium, Ca	365.2985 mg
Lutein + zeaxanthin	1851.5555 g
Fiber, total dietary	45.903 g
Carotene, beta	5054.762 g
Niacin	11.2577 mg
Vitamin A, RAE	492.4415 g
Arginine	5.5037 g
Riboflavin	0.8583 mg
Tocopherol, beta	0.0367 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0001 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	12.8473 g
Stigmasterol	0.0075 mg
Sodium, Na	1707.008 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0936 g
Total lipid (fat)	75.9525 g
Manganese, Mn	47.4218 mg
Fructose	8.8123 g
Proline	2.7154 g
Fatty acids, total saturated 16:0	6.7325 g
Fatty acids, total saturated 8:0	4.0081 g
Sucrose	1.5834 g
Choline, total	314.6552 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	54.18 g
Serine	2.9423 g
Fatty acids, total saturated 10:0	3.2108 g
Fatty acids, total saturated 18:0	3.5275 g
Vitamin B-6	2.0837 mg
Selenium, Se	24.8205 g
Ash	17.6936 g
Fatty acids, total saturated 18:1 undifferentiated	6.8823 g
Pantothenic acid	5.4199 mg
Phenylalanine	3.0366 g
Beta-sitosterol	0.005 mg
Copper, Cu	2.8035 mg
Betaine	0.935 mg
Thiamin	1.5142 mg
Methionine	0.7985 g
Iron, Fe	21.397 mg
Carbohydrate, by difference	213.5979 g
Phosphorus, P	1062.299 mg
Folate, total	1317.11 g
Tocopherol, gamma	0.4584 mg
Lycopene	9454.895 g
Alanine	2.7802 g
Cholesterol	3.075 mg
Valine	2.6855 g
Fatty acids, total saturated 18:2 undifferentiated	8.0713 g
Glycine	2.9102 g
Carotene, alpha	1695.755 g
Glucose (dextrose)	9.1574 g
Fatty acids, total saturated 14:0	10.0866 g
Zinc, Zn	10.703 mg
Isoleucine	2.4499 g
Fatty acids, total saturated 12:0	25.3829 g
Fatty acids, total polyunsaturated	8.7122 g
Fatty acids, total saturated 14:1	0.0046 g
Tocotrienol, gamma	0.0015 mg
Fatty acids, total polyunsaturated 17:1	0.0049 g
Leucine	4.137 g
Tocotrienol, alpha	0.072 mg
Vitamin A, IU	9841.095 IU
Folate, DFE	1317.11 g
Tryptophan	0.5991 g
Vitamin C, total ascorbic acid	103.8087 mg
Phytosterols	41.3205 mg
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.0029 g
Fatty acids, total saturated 6:0	0.3264 g
Starch	1.76 g
Tyrosine	1.5051 g
Vitamin K (phylloquinone)	141.8319 g
Fatty acids, total saturated	53.3798 g
Histidine	1.5302 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	7.0246 g
Threonine	2.2097 g
Folate, food	1317.11 g
Fatty acids, total polyunsaturated 17:0	0.0101 g
Cryptoxanthin, beta	0.505 g
Vitamin E (alpha-tocopherol)	5.3868 mg
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	376.456 mg
Lysine	3.6546 g
Potassium, K	4088.7955 mg
Cystine	0.8067 g
Fluoride, F	47.252 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	1 cup	552	13.296	57.216
Cinnamon	1 teaspoon	0	0	0
Quinoa	1 cup	0	0	0
Onion	0.5	32	7.472	0.08
Tomato	2	65.52	14.1596	0.728
Coriander	0.75 teaspoon	0.0575	0.0092	0.0013
Turmeric	1 teaspoon	9.36	2.0142	0.0975
eggplant	1	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
cumin	1 teaspoon	7.875	0.929	0.4677
green bean	2 cups	62	13.94	0.44
vegetable broth	1.25 1/4	202.95	32.9025	4.797
chickpea	1 cup	756	125.9	12.08
serrano pepper seed removed	2	0	0	0