Vegetable Curry with Tofu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 20.1 mg | (168 %) | ||
| Vitamin K | 232.4 μg | (387 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 338 mg | (356 %) | ||
| Potassium | 1,500 mg | (38 %) | ||
| Calcium | 323 mg | (32 %) | ||
| Magnesium | 190 mg | (63 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 3 Tbsps yellow Curry paste
- 400 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 4 carrots
- 400 grams Broccoli
- 4 Bell pepper (yellow and red)
- 150 grams shiitake mushrooms
- 400 grams Tofu
- salt
- freshly ground peppers
- 2 sprigs Thai basil
- 1 splash Lime juice
Preparation steps
Peel onion and garlic and finely chop. Sauté together in a pot with oil until soft. Stir in curry paste and deglaze the pot with broth and coconut milk. Peel carrots, cut into quarters lengthwise and then cut diagonally into small pieces. Rinse broccoli, trim and cut into florets.
Add carrots and broccoli to the pot and simmer, stirring occasionally, for about 5 minutes. Rinse bell peppers, cut in half, remove seeds and ribs, peel (preferably with a peeler) and cut into thin strips.
Trim mushrooms, remove stems and cut caps into wide strips. Cut tofu into cubes. Add tofu, mushrooms and bell peppers to the pot, simmer for 5-10 minutes and season with salt and pepper. Rinse Thai basil, shake dry and cut leaves into thin strips. Add Thai basil to the pot and season to taste with lime juice, salt and pepper. Serve immediately.
