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Spicy Vegan Thai Green Curry with Tofu
Spicy Vegan Thai Green Curry with Tofu

Spicy Vegan Thai Green Curry with Tofu
A flavorful and spicy Thai green curry with tofu, packed with vegetables and aromatic spices.
Spicy Vegan Thai Green Curry with Tofu
Ingredients:
1
Servings
  • 150
    g
     tofu
  • 200
    ml
     coconut milk
  • 30
    g
     green curry paste
  • 100
    g
     bell pepper
  • 100
    g
     broccoli
  • 100
    g
     basmati rice
  • 15
    ml
     lime juice
  • 10
    g
     fresh basil
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Spicy Vegan Thai Green Curry with Tofu
Instructions:
  1. Cut tofu into cubes and set aside.
  2. In a large pan, heat a small amount of oil over medium heat.
  3. Add green curry paste and stir for about 1 minute until fragrant.
  4. Pour in coconut milk and bring to a simmer.
  5. Add tofu cubes, bell pepper slices, and broccoli florets to the pan.
  6. Cook for about 15 minutes until vegetables are tender.
  7. Meanwhile, cook basmati rice according to package instructions.
  8. Stir lime juice into the curry and remove from heat.
  9. Serve the curry over cooked rice and garnish with fresh basil leaves.
Nutrition Per Serving 705 g Per 100g
Energy 790.1 kcal 112 kcal
Protein 23.4 g 3.3 g
Fibre 6.9 g 1.0 g
Salt 0.5 g 0.1 g
Sugar 13.2 g 1.9 g
Carbohydrates 59.2 g 8.4 g
Fat 56.9 g 8.1 g
  • 150
    g
     tofu
  • 200
    ml
     coconut milk
  • 30
    g
     green curry paste
  • 100
    g
     bell pepper
  • 100
    g
     broccoli
  • 100
    g
     basmati rice
  • 15
    ml
     lime juice
  • 10
    g
     fresh basil
1
Servings
0

Cut tofu into cubes and set aside.

In a large pan, heat a small amount of oil over medium heat.

Add green curry paste and stir for about 1 minute until fragrant.

Pour in coconut milk and bring to a simmer.

Add tofu cubes, bell pepper slices, and broccoli florets to the pan.

Cook for about 15 minutes until vegetables are tender.

Meanwhile, cook basmati rice according to package instructions.

Stir lime juice into the curry and remove from heat.

Serve the curry over cooked rice and garnish with fresh basil leaves.

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