Tofu & Vegetable Coconut Curry
Ingredients
- 2 cups brown rice cooked
- 450 g firm tofu cubed
- 2 tablespoons coconut oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 400 ml coconut milk canned
- 2 cups frozen mixed vegetables e.g. peas, carrots, corn
- 2 cups broccoli florets
- sea salt & pepper to taste
Instructions
- If not already done so, please cook your brown rice according to packet instructions. You will need 2 cups of cooked rice for this recipe, freeze the rest.
- Heat coconut oil in a large skillet over medium heat. Add diced onion, minced garlic, and grated ginger. Cook until softened.
- Stir in red curry paste and cook for 1 minute.
- Add cubed tofu and mixed vegetables + broccoli florets to the skillet. Pour in coconut milk.
- Simmer for 10-15 minutes, or until vegetables are tender and tofu is heated through.
- Season with salt and pepper. Serve hot with 1/2 cup cooked rice.
Nutrition
Calories: 547kcalCarbohydrates: 48gProtein: 19gFat: 34gSaturated Fat: 25gFiber: 8gSugar: 3gVitamin C: 54mgCalcium: 232mgIron: 7mg
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