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
Calories348.7 kcal (17%)
Total Fat21.9 g (31%)
Carbs23.1 g (9%)
Sugars8.4 g (9%)
Protein16.2 g (32%)
Sodium579 mg (29%)
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
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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