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Weeknight Vegetarian Coconut Curry
LIVE EAT LEARN15Ingredients
35Minutes
870Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil (or regular high heat oil)
- 2 Tbsp. shallots (chopped)
- 1 Tbsp. ginger (freshly chopped)
- 2 Tbsp. Thai red curry paste
- 2 cans full fat coconut milk (14 oz, 414 mL each, unshaken and chilled*)
- 1 cup vegetable broth
- 2 Tbsp. soy sauce (or tamari for GF option)
- 2 Tbsp. honey (or sugar for vegan option)
- 1 Tbsp. chili garlic sauce
- 4 oz. rice noodles
- 1 Tbsp. coconut oil (or regular high heat oil)
- 400 grams firm tofu
- 1 cup carrot (thinly chopped)
- 1 cup red cabbage (thinly chopped)
- 1 cup snap peas
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories870Calories from Fat650 |
| % DAILY VALUE |
| Total Fat72g111% |
| Saturated Fat55g275% |
| Trans Fat |
| Cholesterol |
| Sodium930mg39% |
| Potassium1120mg32% |
| Protein25g |
| Calories from Fat650 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber9g36% |
| Sugars21g |
| Vitamin A120% |
| Vitamin C50% |
| Calcium90% |
| 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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