Thai Green Carrot and Tofu Curry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 25.6 mg | (213 %) | ||
| Vitamin K | 69.2 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 489 mg | (49 %) | ||
| Magnesium | 222 mg | (74 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ Tbsps Avocado oil
- 2 shallots (thinly sliced)
- 4 large carrots (peeled and sliced)
- 2 Tbsps green Thai curry paste
- 4 cups extra firm Tofu (cut into strips)
- 1 cup low-sodium vegetable stock
- 1 cup light Coconut milk
- 2 Tbsps flat-leaf parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saute pan or wok set over a moderate heat until hot. Add the shallot, carrot, and a pinch of salt, sautéing for 4 - 5 minutes until softened.
2.
Add the curry paste, stir well, and cook for a further 1 minute. Add the tofu to the pan and saute for 2 minutes, tossing occasionally.
3.
Cover with the stock and coconut milk, stirring well. Bring the curry sauce to a simmer and cook until thickened and creamy; 4 - 5 minutes.
4.
Season to taste with salt and pepper. Serve with a garnish of parsley on top.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
