Vegan Thai Curry with Tofu and Rice
Vegan Thai Curry with Tofu and Rice - Vegan fitness cuisine with far eastern flavours. Photo: Maren Tree Garden
Healthy, because
Even smarter
Nutritional values
With a cooking time of 30-40 minutes, whole grain or brown rice is not the best candidate for quick fitness cuisine. A great alternative is parboiled rice: it requires only about 20 minutes cooking time.
If you cannot get sugar snap peas, green beans are a good alternative.
(Percentage of daily recommendation)
| Calorie | 719 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ozs Rice
- salt
- 9 ozs Tofu
- 1 garlic clove
- ¾ oz ginger (1 small piece)
- 2 scallions
- 1 Tbsp sesame oil
- 1 Tbsp yellow Curry paste
- 7 ozs Coconut milk (can)
- 1 Tbsp raisins
- 10 ozs Snow peas
- 1 small Banana
- 4 stalks cilantro
- cayenne pepper
- 2 Tbsps Cashews
Kitchen utensils
Preparation steps
Cook the rice in 2.5 times the amount of salt water according to the package instructions.
Dice the tofu. Peel garlic and ginger and chop finely. Wash spring onions and snow peas. Cut spring onions and greenery into rings.
Heat sesame oil in a deep frying pan. Add the tofu to the pan and sauté for 3-4 minutes. Add garlic, ginger and spring onions and fry for about 2 minutes.
Stir in curry paste, coconut milk, raisins, and 2 ounces water and simmer for 2-3 minutes at medium heat.
Meanwhile cut the snow peas in half in the middle. Peel the banana, cut it into slices and add it to the Thai curry with sugar snap peas. Wash coriander, shake dry, pluck leaves and chop coarsely.
Season the Thai curry with salt and cayenne pepper, put it on plates with the rice and serve sprinkled with coriander and cashew nuts.
