Weeknight Curry
- Number of Servings: 4
Ingredients
1 1/2 tsp extra-virgin coconut oil1 medium yellow onion, chopped4 medium potatoes, diced2 teaspoons red Thai curry paste2/3 cup coconut milk200g extra firm tofu, cut into cubes3 stalks of broccoli, chopped1 cup of frozen peas1 1/2 cups of vegetable broth400g of egg noodles
Heat the coconut oil in a large pot over medium heat. Stir in the onion, saute until the onion starts to become translucent at the edges, a couple of minutes. Stir in the potatoes. Cook until soft, around 15 minutes. Add a little water if necessary.
In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the potatoes are well coated. Stir in the coconut milk. Bring to a simmer, then add the tofu, broccoli, and peas. Cover and cook just long enough for the tofu to warm up, a couple of minutes. Uncover and add the broth. Stir and taste. Serve over the egg noodles.
Serving Size: makes 4 generous bowls of curry and noodles
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the potatoes are well coated. Stir in the coconut milk. Bring to a simmer, then add the tofu, broccoli, and peas. Cover and cook just long enough for the tofu to warm up, a couple of minutes. Uncover and add the broth. Stir and taste. Serve over the egg noodles.
Serving Size: makes 4 generous bowls of curry and noodles
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 505.2
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 913.2 mg
- Total Carbs: 93.4 g
- Dietary Fiber: 12.2 g
- Protein: 22.0 g
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