Thai Red Curry with Eggplant and Sweet Peppers

VANILLA AND BEAN
14Ingredients
30Minutes
430Calories

Ingredients

US|METRIC
  • 10 ounces firm tofu (pressed for 30 minutes and drained, *see notes for chickpea option!)
  • 2 tablespoons coconut oil
  • 1 pound 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 tablespoon garlic (Fresh, microplaned)
  • 1 tablespoon fresh ginger (microplaned)
  • 2 tablespoons red curry paste
  • 1/4 teaspoon red pepper flakes (optional - about a spicy 4 with it!)
  • 1 tablespoon brown sugar (or maple syrup)
  • 1/2 cup vegetable broth
  • 13 1/2 ounces full fat coconut milk
  • 2 tablespoons tamari
  • 1/2 lime juiced
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    NutritionView More

    430Calories
    Sodium27% DV650mg
    Fat55% DV36g
    Protein31% DV16g
    Carbs7% DV20g
    Fiber24% DV6g
    Calories430Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol
    Sodium650mg27%
    Potassium650mg19%
    Protein16g31%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber6g24%
    Sugars9g18%
    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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