Thai Green Carrot and Tofu Curry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 25.6 mg | (213 %) | ||
| Vitamin K | 69.2 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 489 mg | (49 %) | ||
| Magnesium | 222 mg | (74 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ Tbsps Avocado oil
- 2 shallots (thinly sliced)
- 4 large carrots (peeled and sliced)
- 2 Tbsps green Thai curry paste
- 4 cups extra firm Tofu (cut into strips)
- 1 cup low-sodium vegetable stock
- 1 cup light Coconut milk
- 2 Tbsps flat-leaf parsley (chopped)
- salt
- 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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