Thai Tofu & Vegetable Curry

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

In large saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 1 minute. Add curry paste; cook, stirring, for 1 minute. Stir in coconut milk, peanut butter and 1⁄2 cup water. Bring to boil; reduce heat and simmer, stirring occasionally, for 4 minutes.

Stir in tofu, red pepper, broccoli, sugar snap peas, lime zest and juice, sugar and salt; cook until vegetables are tender-crisp, about 10 minutes. Place warm rice in bowls; top with curry, and garnish with basil (if using).

Nutritional facts PER SERVING: about

  • Iron 7 mg
  • Fibre 4 g
  • Sodium 900 mg
  • Sugars 8 g
  • Protein 18 g
  • Calories 525
  • Total fat 30 g
  • Saturated fat 19 g
  • Total carbohydrate 46 g
Share X
Lunch & Dinner

Thai Tofu & Vegetable Curry

Login