Quick and Easy Vegetarian Thai Green Curry (30 Minutes)
Servings: 2 servings
Calories: 510kcal
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Ingredients
- ½ cup (100 g) brown rice (or basmati rice)
- 7 oz (200 g) firm tofu (firm 7oz = 200g)
- 2 tsp vegetable oil
- 1 small (1) onion
- 0.5 inches (1.5 cm) ginger, fresh (0.5 inches = 1.5 cm)
- 2 handful frozen vegetable (carrot, cauliflower, broccoli)
- 1 handful snow peas/ snap peas
- ½ cup (125 ml) vegetable broth (½ cup = 125 ml)
- ½ can low fat coconut milk (1 can = 15oz / 430ml)
- ½ tsp (0.5 tsp) maple syrup
- 1 tsp green curry paste (vegan versions are very easy to find)
- Salt to taste
- 1 handful peanuts (or cashews)
Optional
- ¼ lime (juiced) (gives the curry a little "fresh/summer" kick)
Instructions
Tofu
- Cut the tofu into dice-sized cubes. Fry them for 10-15 minutes on medium heat in half the oil.
Rice
- Cook the brown rice according to package instructions.
Curry
- Peel and dice the onion and ginger. Use the other half of the oil and fry them in a pot on medium heat for a couple of minutes.
- Add the frozen vegetables and give them a few minutes to cook.
- In the meantime wash the snow peas and add them to the other vegetables in the pan.
- Then add the vegetable stock and coconut milk and let it all simmer for 10-15 minutes.
- Add the curry paste, maple syrup and salt to taste and let it cook for another 5 minutes.
- Finally add the nuts in the last minutes of cooking so they are still crunchy.
- Serve with tofu cubes and basmati rice on the side. Enjoy!
Nutrition
Calories: 510kcal | Carbohydrates: 56g | Protein: 18g | Fat: 24g | Saturated Fat: 12g | Sodium: 329mg | Potassium: 426mg | Fiber: 6g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 33mg | Calcium: 196mg | Iron: 4mg