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Vegan Panang Curry With Vegetables & Tofu
COOKING CARNIVAL15Ingredients
20Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 seeds (large red bell pepper, removed and sliced into 2-inch sticks – around 1 ½ cups)
- 2 medium carrots (peeled and sliced into 2-inch sticks – around 1 cup)
- 1 cup onion (sliced into 2-inch sticks.)
- 16 oz. extra-firm tofu
- 13.5 oz. coconut milk (full fat)
- 4 Tbsp. panang curry paste (Homemade or store-bought)
- 1 Tbsp. peanut butter (Use natural peanut butter)
- 1/2 cup Thai basil
- 5 kaffir lime leaves
- 1 Tbsp. low sodium soy sauce
- 1 Tbsp. lime juice
- 1 1/2 tsp. salt (or to taste)
- 2 Tbsp. brown sugar
- 2 Tbsp. oil
- 1 cup water
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol |
| Sodium1110mg46% |
| Potassium760mg22% |
| Protein23g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A110% |
| Vitamin C15% |
| Calcium80% |
| 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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