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Vegan Backpackers’ Healthy Thai Curry (gluten-free-friendly)
SALTY BEAN12Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. coconut cream (from the top of a can of full-fat coconut milk, I used KTC brand, use more if you want a thicker curry)
- 4 cloves garlic (finely grated)
- 2 limes (small, about 1 tablespoon, keep lime for juice)
- 1 tsp. curry powder (the amount depends on the strength and spiciness of your powder, use more if necessary)
- 1 tsp. marmite (or vegemite of course! Use a mushroom stock cube to make it gluten-free)
- 1 sweet potato (smallish, peeled and medium diced)
- 1 red bell pepper (medium, or for my Aussie followers: ‘capsicum’ ;-, finely sliced)
- 2 cups water
- 125 grams sugar snaps (or a big handful of, cleaned and halved)
- 250 grams firm tofu (package of, pressed and medium diced)
- salt (to taste)
- fresh basil leaves (to taste, optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium560mg16% |
| Protein14g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C120% |
| Calcium50% |
| Iron20% |
* 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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