Thai Red Curry with Eggplant and Sweet Peppers Recipe
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Vanilla and Bean · by Traci York★ 4.8 (19)

Thai Red Curry with Eggplant and Sweet Peppers Recipe

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 45%
CARBS 27G20% OF CAL
9G FIBER14G SUGAR3G OTHER
FAT 40G69% OF CAL
28G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot Thai red curry with eggplant and sweet peppers, made with coconut milk and red curry paste. Ready in 30 minutes and freezer-friendly, it's fragrant and warming.

mainthaicurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 oz (397 grams) Firm Tofu (pressed for 20-30 minutes and drained (*see notes for chickpea option))
  • 2 tablespoons Coconut Oil
  • 1 pound (450 grams) Globe Eggplant (Sliced into 1/2" cubes)
  • 1 cup (165 grams) Yellow Onion (medium dice, about 1 medium onion)
  • 2 cups (260 grams) Sweet Bell Peppers (medium dice, green, yellow or red - or a mix, about two peppers)
  • 1 tablespoon Fresh Garlic (microplaned)
  • 1 tablespoon Fresh Ginger (microplaned)
  • 2 tablespoons Red Curry Paste
  • 1/4 teaspoon Red Pepper Flakes (optional - about a spicy 4 with it! )
  • 1 tablespoon Brown Sugar (or maple syrup, or to taste)
  • 1/2 cup (120 grams) Vegetable Broth
  • 1 13 1/2 ounce (403 grams) Can of Coconut Milk (full fat)
  • 2 tablespoons Tamari
  • 1/2 Lime (juiced)
PREP
—
SODIUM
925MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.