Tofu vegetable coconut curry
Ready in 35 min3 servings
473kcal · per serving
Protein30.2 g
Carbs20.3 g
Fat27.6 g
Ingredients
- 540 g Tofu
- 100 g Onion
- 10 g Fresh ginger
- 6 g Curry powder
- 300 g Red bell pepper
- 300 g Green beans, cooked
- 300 g Zucchini, raw
- 180 ml Coconut milk
Steps
- Brown the cubed tofu in a large dry non-stick pan, then set it aside.
- Fry the onion, ginger and curry powder for 2 min, then add the chopped pepper, green beans and zucchini.
- Pour in the coconut milk and a glass of water, simmer for 10 min, then return the tofu.
- Divide into containers: the curry keeps for 4 days in the fridge.
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