Piping Pot Curry · by Meeta Arora★ 4.8 (58)
Vegan Instant Pot Thai Green Curry with Tofu
NUTRITION · PER SERVING20M COOK
CAL 15%·PRO 22%
CARBS 13G17% OF CAL
6G FIBER6G SUGAR1G OTHER
FAT 26G76% OF CAL
18G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, vibrant Thai green curry with tofu and fresh vegetables cooked in an Instant Pot. Serve over jasmine rice for a quick, satisfying vegan dinner.
mainthaicurrytofu🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon Oil
- 2-3 tablespoon Green Curry Paste
- 1 can Coconut Milk (14oz)
- 1 tablespoon Soy sauce (or Tamari for gluten-free)
- 5-7 Kaffir Lime Leaves (crushed, optional)
- 14 ounce Tofu Extra Firm (pressed and cut into cubes)
- 1 teaspoon Brown Sugar
- 1 tablespoon Lime juice
- 10-12 Thai basil leaves
- 1/4 cup Roasted Cashews (to garnish (optional))
- 1 cup Bell Pepper (cut into 1" pieces)
- 1 cup Carrot (sliced )
- 1 cup Broccoli (cut into pieces )
- 1 cup Zucchini (slit into half and sliced, optional)
- 2 Scallion or Green onion (cut into 2" pieces )
At a glance
PER SERVING · TIME 20M
CAL 15%·PRO 22%
CARBS 13G17% OF CAL
6G FIBER6G SUGAR1G OTHER
FAT 26G76% OF CAL
18G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 589mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 261mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.