Vegetables in thai curry sauce

Name: vegetables in thai curry sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g unpolished rice; 3 el traditional olive oil; 180 g tofu stir fry cubes finely seasoned; 2 onion; 350 g chilled mini cauliflower and broccoli bag, in florets; 250 g chilled broken green bean; 2 tl Thai green curry spice melange, tin can 70 g; 400 ml coconut milk look

Vegan green Thai curry with coconut milk, vegetables and tofu

Ingredients

Directions

Boil the rice according to the instructions on the package.
Heat the oil in a wok and fry the tofu for 1 min on a high heat. Cut the onions.
Remove the tofu from the pan. Put the oil in the pan and fry the onion for 1 min. Stir-fry the cauliflower, broccoli and green beans for 2 minutes.
Put the curry powder through. Pour in the coconut milk and bring to the boil. Turn down the heat and simmer the vegetables for 6 minutes.
Add the tofu to the curry and season with salt and pepper. Spoon the curry into deep plates and serve with the rice. Bon appétit! .

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Nutrition

650Calories

Sodium18% DV425mg

Fat52% DV34g

Protein36% DV18g

Carbs21% DV64g

Fiber36% DV9g

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