Summer Vegetable Curry

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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
186
FAT
21%
CHOL
5%
SOD
25%

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Ingredients for 4 servings

1 14-ounce can coconut milk*

4 medium shallots, chopped

2 tablespoons green curry paste, or more to taste

1/2 teaspoon sea salt

1/2 pound waxy potatoes, washed and sliced 1/2-inch thick

1/4 pound yellow (or green) beans

1/4 pound Romanesco florets (or broccoli)

8 ounces extra firm tofu, cut into 1/4 inch cubes

kernels from 1 ear of corn

1 lime, halved or quartered

fresh coriander seeds (or chopped cilantro)

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