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Ingredients
- 1 cup Coconut Milk, Canned
- 3/4 cups Almond Milk, Plain, Unsweetened
- 3 tablespoons Green Curry Paste
- 3 cups Vegetable Broth/Stock
- 2 tablespoons Tamari, Gluten Free
- 3 cups dice Broccoli
- 1 cup slice Mushrooms
- 1 teaspoon Stevia
Serving Day Ingredients
- 4 tablespoons Lime Juice
- 1/4 cups chop Cilantro, Fresh
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2 cups
- 158 Calories
- 13g Total Fat
- 11g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 1406mg Sodium
- 9g Total Carb
- 1g Fiber
- 2g Total Sugars (Includes 0g Added Sugars)
- 4g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a pot, mix the coconut milk, almond milk, curry paste vegetable broth and tamari.
- Bring to a boil, and reduce heat to simmer for 5 minutes.
- Add the broccoli and the mushrooms. Cover and cook for another 10 minutes.
- Add stevia and stir.
- Garnish with lime juice and cilantro.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a pot, mix the coconut milk, almond milk, curry paste vegetable broth and tamari.
- Bring to a boil, and reduce heat to simmer for 5 minutes.
- Add the broccoli and the mushrooms. Cover and cook for another 10 minutes.
- Add stevia and stir.
- Allow to cool.
- Divide among the indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Warm over medium heat for 10 minutes or until warmed through.
- Garnish with lime juice and cilantro.