Panang Curry with Tofu & Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 437.9
- Total Fat: 22.6 g
- Cholesterol: 0.0 mg
- Sodium: 149.1 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 6.7 g
- Protein: 16.9 g
View full nutritional breakdown of Panang Curry with Tofu & Sweet Potatoes calories by ingredient
Number of Servings: 6
Ingredients
-
Ingredients: Serves 4-6.
2 tbsp. olive oil
2 tbsp. chopped garlic
1 tsp. grated ginger
4 tbsp. Curry Powder
2 cans lite coconut milk (13.5 oz. each)
1 tbsp. reduced sodium soy sauce (or more, to taste)
1 1/2 tbsp. lime juice
1/2 cup roasted and unsalted cashews
2 cups cubed sweet potato (1 large potato)
1/2 yellow onion, chopped
16 oz. (1 block) cubed extra firm tofu
2 medium heads of broccoli, florets/tops only (chopped)
Directions
In a large pan, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Add sweet potato cubes and cook until tender/almost done (about 10 minutes)
Whisk in coconut milk, curry powder, soy sauce, and lime juice.
Add veggies and tofu and cook until tofu is cooked completely (about another 10 minutes).
Top with crushed cashews.
Serve it over steamed brown rice
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGWALTER07.
Once hot, add ginger and garlic and let cook until light brown.
Add sweet potato cubes and cook until tender/almost done (about 10 minutes)
Whisk in coconut milk, curry powder, soy sauce, and lime juice.
Add veggies and tofu and cook until tofu is cooked completely (about another 10 minutes).
Top with crushed cashews.
Serve it over steamed brown rice
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MEGWALTER07.