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Kitchen-Sink Curry

Two Stars Guiding Stars
  • Servings:

    Serves 2 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    20 minutes


Nutritional information and Guiding Stars rating based on ingredients pictured.
1 tsp. vegetable oil
1 cup chopped hardy vegetables (such as broccoli florets, carrots, bell pepper)
1 Tbsp. red or green curry paste
1 cup chopped tender vegetables (such as zucchini, snap peas, mushrooms)
2 cups chopped leafy greens (such as spinach, kale, Swiss chard)
1 cup light coconut milk
1 cup chopped cooked protein (such as chicken, shrimp, firm tofu)
Salt and pepper
Steamed white rice, for serving
Kitchen-Sink Curry


1. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add hardy vegetables and cook, stirring frequently, until just tender, 5 to 10 minutes. Add curry paste and cook, stirring, for 15 seconds.
2. Add tender vegetables, greens, and coconut milk and bring to a simmer. Cook, stirring occasionally, until liquid thickens and all vegetables are tender, about 10 minutes. Stir in protein and season with salt and pepper to taste; serve over rice.
Source: Hannaford fresh Magazine, July - August 2018


Nutritional Facts
Servings Serves 2
Base Nutrients
Calories 270 kcal (14%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 5 g (25%)
Cholesterol 60 mg (20%)
Sodium 690 mg (29%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 5 g (20%)
Protein 25 g (42%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a