Piping Pot Curry · by Meeta Arora★ 5.0 (4)
Vegan Thai Green Curry with Tofu & Vegetables
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 28%
CARBS 17G18% OF CAL
7G FIBER1G OTHER9G TOTAL SUGAR
FAT 33G75% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant green curry with tofu and vegetables in a luscious coconut milk sauce. Spicy, rich, and ready in 30 minutes for a restaurant-quality vegan dinner.
mainthaicurrytofu💨 air fryerdairy 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 4- 14 ounces Tofu Extra Firm
- 1 tablespoon Oil
- 2-4 tablespoon Green Curry Paste (adjust amount based on spice preference )
- 1 can Coconut Milk (14oz)
- 1 tablespoon Brown Sugar
- 2 tablespoon Soy Sauce (or Tamari for gluten-free)
- 8-10 Kaffir Lime leaves (crush to release oil )
- 1 cup Green Bell Pepper (seeds removed and cut into 1 inch squares)
- 1 cup Red Bell Pepper (seeds removed and cut into 1 inch squares)
- 1 cup Broccoli (cut into florets )
- 1 cup Zucchini (slit in half and sliced, optional)
- 12-15 Thai Basil Leaves
- 1 tablespoon Lime juice
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 28%
CARBS 17G18% OF CAL
7G FIBER1G OTHER9G TOTAL SUGAR
FAT 33G75% OF CAL
22G SAT10G 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
- 10m
- Cook
- 20m
- Sodium
- 1028mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 635mg
- Calcium
- 318mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1028MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.