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Vegetarian Panang Curry with Tofu
THE PICKY EATER19Ingredients
60Minutes
600Calories
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Ingredients
US|METRIC
6 SERVINGS
- 20 oz. extra firm tofu (block, drained and cut into 1 inch cubes)
- 1 Tbsp. extra virgin coconut oil (organic, plus 1 tsp coconut oil)
- 2 Tbsp. crunchy peanut butter
- 4 Tbsp. Thai red curry paste
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/4 tsp. cayenne pepper (I used 1/4 tsp for a nice kick)
- 28 oz. light coconut milk
- 3 Tbsp. lower sodium soy sauce
- 1 Tbsp. brown sugar
- 2 shallots (diced)
- 2 bell peppers (sliced)
- 2 zucchini (quartered and sliced)
- 3 carrots (sliced on a diagonal)
- 1 head broccoli (cut into florets)
- 1 Tbsp. fresh lime juice
- 1 dash salt (to taste)
- cooked brown rice (for serving)
- 1 tsp. peanuts (crushed, per serving)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories600Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat31g155% |
Trans Fat |
Cholesterol |
Sodium430mg18% |
Potassium1440mg41% |
Protein25g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber11g44% |
Sugars13g |
Vitamin A140% |
Vitamin C240% |
Calcium80% |
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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