Veggie Curry by Kelia Moniz

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Kelia-Moniz-Veggie-Curry
Kelia Moniz in Cooking Hawaiian Style Kitchen

We have always been a fan of Kelia and what she is doing for women’s surfing and Hawaiian culture. If this she looks familiar to you, itʻs because youʻve probably have seen her on a Roxy billboard or poster in a mall or store near you.

She strongly represents Hawaii on the professional world surfing circuit and we were very excited to have her join us in the Cooking Hawaiian Style kitchen.

Veggie-Curry-Kelia-Moniz-Recipe
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5 from 3 votes

Veggie Curry by Kelia Moniz

We have always been a fan of Kelia and what she is doing for women's surfing and Hawaiian culture. If this she looks familiar to you, it's because you've probably have seen her on a Roxy billboard or poster in a mall or store near you.
She strongly represents Hawaii on the professional world surfing circuit and we were very excited to have her join us in the Cooking Hawaiian Style kitchen.
Prep Time5 mins
Active Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Hawaiian, Local
Keyword: Hawaii, Cooking Hawaiian Style Kitchen, curry, Veggie, curry, Kelia Moniz, Hawaiian,
Yield: 1 Serving
Calories: 2035kcal
Author: As Seen On OC16

Materials

  • 2 Cans coconut milk
  • 1 Purple sweet potato
  • 1 Zucchini
  • 1 Onion
  • Eggplant
  • 3 tbsp  Yellow Curry powder
  • Salt
  • Pepper
  • Serve with white rice

Instructions

  • Cut the veggies into chunks then sauté all veggies together.
  • Add salt, pepper, and a pinch of curry powder.  
  • Boil the sweet potato separate for about 5-8 minutes and add the potato to the rest of the veggies when soft.
  • When veggies are done cooking add the coconut milk and the curry powder.  

Nutrition

Calories: 2035kcal | Carbohydrates: 136g | Protein: 33g | Fat: 171g | Saturated Fat: 146g | Sodium: 276mg | Potassium: 4848mg | Fiber: 39g | Sugar: 36g | Vitamin A: 32999IU | Vitamin C: 71mg | Calcium: 515mg | Iron: 42mg
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