LIGHTENED UP GREEN VEGETABLE CURRY
Homemade green curry sauce mixed with coconut milk, eggplant, bell pepper, and tofu. The most delicious, healthy, and easy to make meal.
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Servings: 4 Servings
Calories: 201kcal
Ingredients
FOR THE SAUCE
- ½ cup fresh cilantro
- ½ cup fresh pea tendrils optional
- 3 green onions ends removed
- 3 garlic cloves
- 1 Thai red chili or serrano chili seeds removed
- Juice from 1 lime
- 1 lemongrass stalk
- 1 tbsp curry
- 1 tbsp fresh ginger
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp fresh ginger
FOR THE VEGETABLES
- ¼ cup water
- 1 medium eggplant diced
- 1 red bell pepper seeded and diced
- 14 oz 397 g firm tofu, pressed
- 14 oz 398 ml low fat coconut milk
- Salt and pepper to taste
Instructions
FOR THE SAUCE
- Put the sauce ingredients in a blender and blend until it becomes a smooth thick pase.
FOR THE VEGETABLES
- Heat the water in a large skillet on medium-high heat. Add the eggplant and bell pepper and cook for approximately ten minutes, or until they soften. Stir frequently. Add more water to avoid sticking if necessary. Add the tofu and stir to combine. Cook for five minute, stirring often. Add the green curry sauce, coconut milk, and salt and pepper to taste. Stir well to combine and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir frequently.
- Eat as is or make some rice to go with it.
Notes
If you like a stronger curry flavor, add more spices.
The Nutrition Facts are an estimate only.
Nutrition
Sodium: 127mg | Calcium: 63mg | Vitamin C: 45.3mg | Vitamin A: 1785IU | Sugar: 7g | Fiber: 4g | Potassium: 593mg | Calories: 201kcal | Saturated Fat: 7g | Fat: 10g | Protein: 8g | Carbohydrates: 17g | Iron: 2.4mg