Vegan Red Curry with Tofu & Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Thai red curry with pan-fried tofu and vegetables simmered in coconut milk with potatoes, broccoli, and fresh basil. Intensely flavored, quick enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil, (divided)
- 8 ounces super firm tofu, (cut into 1/2 inch cubes)
- 1 medium onion, (sliced into strips)
- 1/4 cup vegan red curry paste, (plus more to taste (Note 1))
- 1 (14 ounce/400 ml) can light coconut milk
- 1 cup full-fat coconut milk ((Note 2))
- 1 medium russet potato, (scrubbed and cut into 1/2 inch pieces)
- 2 cups broccoli florets ((about 1 small broccoli crown))
- 1 medium red bell pepper, (roughly diced)
- 1 medium carrot, (sliced)
- 2 tablespoons lime juice
- 2 teaspoons organic brown sugar
- 1/4 cup chopped fresh basil leaves
- Salt, (to taste)
- Cooked rice, (for serving)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1333mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 140mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.