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Thai Red Curry with Mushroom Dumplings
SCHOOL NIGHT VEGAN18Ingredients
75Minutes
1160Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 Tbsp. oil
- 2 button mushrooms (medium, finely chopped)
- 2 garlic cloves (finely sliced)
- 1 1/2 Tbsp. mushroom (vegetarian stir fry sauce Lee Kum Kee brand)
- 4 dumpling wrappers
- 3 Tbsp. sunflower oil
- 250 grams firm tofu (chopped into 1 cm thick pieces)
- 2 Tbsp. corn flour
- 1 Tbsp. garlic paste
- 1 Tbsp. ginger paste
- 5 Tbsp. red curry paste
- 2 cans coconut milk (800ml total)
- 1 Tbsp. dark brown sugar
- 2 Tbsp. light soy sauce
- 4 aubergines (mini, sliced into 1cm discs)
- 1 carrot (peeled and sliced into 1/2cm discs)
- 1/2 courgette (small, spiralised or shredded using a Thai ridged peeler)
- 2 stems sweet basil (Thai)
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NutritionView More
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1160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1160Calories from Fat810 |
| % DAILY VALUE |
| Total Fat90g138% |
| Saturated Fat58g290% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium790mg33% |
| Potassium2880mg82% |
| Protein29g |
| Calories from Fat810 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber31g124% |
| Sugars30g |
| Vitamin A80% |
| Vitamin C50% |
| Calcium70% |
| Iron50% |
* 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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