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Thai Red Curry with Tofu and Eggplant
CONNOISSEURUS VEG8Ingredients
30Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups coconut milk
- 1 Tbsp. red curry paste (store-bought or homemade, or to taste)
- 1 Tbsp. vegetable oil
- 1 eggplant (medium, sliced into 1/4 to 1/2 inch thick strips)
- 1 onion (sliced)
- 1 lb. extra firm tofu (drained and pressed for at least 15 minutes)
- 1 red bell pepper (sliced)
- 1/2 cup fresh basil
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat33g165% |
| Trans Fat0g |
| Cholesterol |
| Sodium45mg2% |
| Potassium1100mg31% |
| Protein23g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber11g44% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium80% |
| Iron35% |
* 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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