By Skuby
Vegetable Red Curry with Tofu (PCOS)
This flavorful stew-like dish is quick and full of green veggies!
Tips
- For a gluten-free meal, use tamari in place of soy sauce.
- Serve this dish over ⅓ cup of cooked brown rice for a more substantial meal.
Updated at: Thu, 17 Aug 2023 05:09:30 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
7
Low
Nutrition per serving
Calories340.2 kcal (17%)
Total Fat21.1 g (30%)
Carbs22.6 g (9%)
Sugars8.2 g (9%)
Protein16.2 g (32%)
Sodium604.8 mg (30%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 tablespooncanola oil

3 tablespoonsthai red curry paste

1 tablespoonfresh ginger
minced

1 cuponion
diced

2 tablespoonsminced garlic

1 cuplow sodium vegetable broth

2 x 14 ouncecans lite coconut milk

1 tablespoonbrown sugar

1 tablespoonlow sodium soy sauce

2 cupssugar snap peas

1 poundbaby bok choy

2 cupsasparagus
trimmed and cut in half

1 x 14 ounceextra firm tofu
package, pressed and cut into 1 inch cubes
Instructions
Step 1
Heat canola oil in large deep sauce pan or Dutch oven over medium-high heat. Add red curry paste, ginger, onions, and garlic. Cook until fragrant.
Step 2
Whisk in vegetable broth, coconut milk, brown sugar, and soy sauce. Bring to a boil.
Step 3
Add snap peas, bok choy, and asparagus. Cover and cook 10 minutes. Once vegetables are just firm, add tofu. Cook 5 minutes.
Step 4
Serve immediately.
Notes
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