Weeknight Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Weeknight Curry calories by ingredient
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adapted from Super Natural Everyday adapted from Super Natural Everyday
Number of Servings: 4


    1 1/2 tsp extra-virgin coconut oil
    1 medium yellow onion, chopped
    4 medium potatoes, diced
    2 teaspoons red Thai curry paste
    2/3 cup coconut milk
    200g extra firm tofu, cut into cubes
    3 stalks of broccoli, chopped
    1 cup of frozen peas
    1 1/2 cups of vegetable broth
    400g 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.

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