Easy Vegan Green Curry with Forbidden Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simplified vegan green curry inspired by Thai cuisine with tofu, vegetables, and forbidden rice. Aromatic and creamy with coconut milk and curry spices. A complete one-pot meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup forbidden rice
- 1 shallot
- 4 garlic cloves
- 2 hot peppers (with or without seeds (I used 1 serrano + 1 jalapeno))
- Zest + juice of 1 lime
- 2 tablespoons avocado oil (divided (or coconut, olive, etc.))
- 1 tablespoon gluten-free tamari
- 1 tablespoon coconut sugar (or maple syrup)
- 1 1/2 teaspoons Simply Organic Ginger
- 1 tablespoon Simply Organic Curry Powder
- 1 teaspoon Simply Organic Cumin
- 1/2 cup thai basil (or regular basil)
- 1/4 cup water
- 1 cup sliced carrots
- 1 1/2 cups sliced green beans
- 1 cup sliced red bell pepper
- 1 14.5 oz can full-fat coconut milk
- 1 8 oz package extra firm tofu, cubed
- 1 teaspoon brown rice vinegar
- to garnish: chopped cilantro (Simply Organic Red Pepper Flakes, lime)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 285mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 796mg
- Calcium
- 237mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.