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Tofu and Vegetable Curry

Raquel 0 Comments

Take an exotic trip with this dish that is easy to make. It’s exciting flavors blend the heat from the ginger, and chile, with the cool from the fresh vegetables, and the creamy coconut milk base. Life is a balance, enjoy it!

Votes: 0
Rating: 0
You:
Rate this recipe!
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Course Entree
Cuisine American
Total Time < 40 minutes
Dietary Vegetarian
Occasion Gameday
Preperation Skillet
Taste/Mood/Other Creamy, Easy, Hot, Light, Reheatable, Savory, Simple Gourmet, Sophisticated, Spice
Allergy Dairy Free
Servings
servings
Prep Time 15 minutes
Cook Time 25 minutes
Course Entree
Cuisine American
Total Time < 40 minutes
Dietary Vegetarian
Occasion Gameday
Preperation Skillet
Taste/Mood/Other Creamy, Easy, Hot, Light, Reheatable, Savory, Simple Gourmet, Sophisticated, Spice
Allergy Dairy Free
Servings
servings
Prep Time 15 minutes
Cook Time 25 minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 14 ounce(s) Extra Firm Tofu prepared with Nigari
  • 1/2 cup Coconut Milk
  • 16 ounce(s) Carrot(s) or 4 large
  • 5 ounce(s) Onion
  • 16 ounce(s) Green Beans cut in 1/2" pieces, raw
  • 1 tablespoon Fresh Ginger root
  • 1/8 cup curry paste Red
  • 3 1/2 ounce(s) Basil raw
  • 2 cup(s) Vegetable Stock
Instructions
  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.
  2. Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.
  3. Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and green beans and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.
Nutritional Information
Nutrition Facts
Tofu and Vegetable Curry
Amount Per Serving (406g)
Calories 213 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat .9g 5%
Trans Fat .3g
Cholesterol .3mg 0%
Sodium 271.9mg 11%
Potassium 671.6mg 19%
Total Carbohydrates 23.6g 8%
Dietary Fiber 6.8g 27%
Sugars 8g
Protein 17.1g 34%
Calcium 29%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Tofu and Vegetable Curry

Raquel 0 Comments

Take an exotic trip with this dish that is easy to make. It’s exciting flavors blend the heat from the ginger, and chile, with the cool from the fresh vegetables, and the creamy coconut milk base. Life is a balance, enjoy it!

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine American
Total Time < 40 minutes
Dietary Vegetarian
Occasion Gameday
Preperation Skillet
Taste/Mood/Other Creamy, Easy, Hot, Light, Reheatable, Savory, Simple Gourmet, Sophisticated, Spice
Allergy Dairy Free
Servings
servings
Prep Time 15 minutes
Cook Time 25 minutes
Course Entree
Cuisine American
Total Time < 40 minutes
Dietary Vegetarian
Occasion Gameday
Preperation Skillet
Taste/Mood/Other Creamy, Easy, Hot, Light, Reheatable, Savory, Simple Gourmet, Sophisticated, Spice
Allergy Dairy Free
Servings
servings
Prep Time 15 minutes
Cook Time 25 minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 14 ounce(s) Extra Firm Tofu prepared with Nigari
  • 1/2 cup Coconut Milk
  • 16 ounce(s) Carrot(s) or 4 large
  • 5 ounce(s) Onion
  • 16 ounce(s) Green Beans cut in 1/2" pieces, raw
  • 1 tablespoon Fresh Ginger root
  • 1/8 cup curry paste Red
  • 3 1/2 ounce(s) Basil raw
  • 2 cup(s) Vegetable Stock
Instructions
  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.
  2. Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.
  3. Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and green beans and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.
Nutritional Information

Nutrition Facts
Tofu and Vegetable Curry
Amount Per Serving (406g)
Calories 213 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat .9g 5%
Trans Fat .3g
Cholesterol .3mg 0%
Sodium 271.9mg 11%
Potassium 671.6mg 19%
Total Carbohydrates 23.6g 8%
Dietary Fiber 6.8g 27%
Sugars 8g
Protein 17.1g 34%
Calcium 29%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More