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Thai Red Curry with Eggplant and Sweet Peppers
VANILLA AND BEAN14Ingredients
30Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. firm tofu (pressed for 30 minutes and drained, *see notes for chickpea option!)
- 2 Tbsp. coconut oil
- 1 lb. globe eggplant (Sliced into 1/2" cubes)
- 1 cup yellow onion (about 1 medium)
- 2 cups bell peppers (Sweet, green, yellow or red - or a mix, about two peppers)
- 1 Tbsp. garlic (Fresh, microplaned)
- 1 Tbsp. fresh ginger (microplaned)
- 2 Tbsp. red curry paste
- 1/4 tsp. red pepper flakes (optional - about a spicy 4 with it!)
- 1 Tbsp. brown sugar (or maple syrup)
- 1/2 cup vegetable broth
- 13.5 oz. full fat coconut milk
- 2 Tbsp. tamari
- 1/2 lime juiced
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium650mg19% |
| Protein16g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C110% |
| Calcium50% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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