Vegetarian Thai Curry Recipe
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The Endless Meal · by Kristen Stevens★ 5.0 (50)

Vegetarian Thai Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 41%
CARBS 60G31% OF CAL
13G FIBER0G ADDED0G INTRINSIC27G OTHER19G TOTAL SUGAR
FAT 56G64% OF CAL
41G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Colorful vegetables simmered in creamy coconut curry broth with crispy tofu and chewy udon noodles. Aromatic and satisfying with layers of flavor. A quick, meat-free meal ready in thirty minutes.

mainthaicurrybowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces dried udon noodles
  • 1 tablespoon avocado oil
  • 1 package medium-firm tofu (cut into chunks and dried well)
  • 2 15-ounce cans coconut milk (can be light)
  • 6 tablespoons red Thai curry paste (or to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon coconut sugar
  • 2 medium onions (cut into thick slices)
  • 1 medium Japanese eggplant (cut into half-moons)
  • 4 bunches baby bok choy (torn into pieces)
  • 2 medium bell peppers (cut into strips)
  • 2 medium carrots (cut into rounds)
  • 2 stalks celery (cut into half-moons)
  • 1 cup purple or green cabbage (chopped)
  • 3 green onions (cut into 1-inch slices)
  • Sea salt (to taste)
PREP
10M
SODIUM
1276MG
ESTIMATE
COMPLETE

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