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13Ingredients
50Minutes
450Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. olive oil
- 14 oz. extra firm tofu (pressed and cut into 1-inch cubes)
- black pepper
- salt
- 4 oz. Thai red curry paste
- 4 scallions (thinly sliced)
- 1 tsp. minced ginger
- 1 butternut squash (medium, seeded, peeled and cut into 1-inch cubes)
- 1 eggplant (cut into 1-inch cubes)
- 15 oz. coconut milk
- 4 cups vegetable broth
- 2 tsp. soy sauce (plus more to taste)
- 1 jalapeno (thinly sliced)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol |
| Sodium1060mg44% |
| Potassium1050mg30% |
| Protein17g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A210% |
| Vitamin C45% |
| Calcium60% |
| Iron30% |
* 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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Reviews(1)
Victor 6 years ago
Omitted most of the broth and made more of a curry than a soup. Also used green curry paste instead. Turned out well!