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Thai Green Carrot and Tofu Curry

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Thai Green Carrot and Tofu Curry
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
455
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 kcal(22 %)
Protein24.58 g(25 %)
Fat30.24 g(26 %)
Carbohydrates17.89 g(12 %)
Sugar added0 g(0 %)
Roughage2.22 g(7 %)
Vitamin A1,364.95 mg(170,619 %)
Vitamin D0 μg(0 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0 mg(0 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.04 mg(3 %)
Folate13.99 μg(5 %)
Pantothenic acid0.13 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10.44 mg(11 %)
Potassium184.32 mg(5 %)
Calcium300.56 mg(30 %)
Magnesium24.14 mg(8 %)
Iron6.09 mg(41 %)
Zinc0.44 mg(6 %)
Saturated fatty acids14.63 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ½ tablespoons
2
shallots (thinly sliced)
4
large carrots (peeled and sliced)
2 tablespoons
4 cups
extra firm Tofu (cut into strips)
1 cup
low-sodium vegetable stock
1 cup
2 tablespoons
flat-leaf parsley (chopped)
freshly ground peppers

Preparation steps

1.
Heat the oil in a large saute pan or wok set over a moderate heat until hot. Add the shallot, carrot, and a pinch of salt, sautéing for 4 - 5 minutes until softened.
2.
Add the curry paste, stir well, and cook for a further 1 minute. Add the tofu to the pan and saute for 2 minutes, tossing occasionally.
3.
Cover with the stock and coconut milk, stirring well. Bring the curry sauce to a simmer and cook until thickened and creamy; 4 - 5 minutes.
4.
Season to taste with salt and pepper. Serve with a garnish of parsley on top.
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