Red Curry Tofu

Jun 10

Serves: 4

1 cup (185g) brown rice, uncooked

1 tbsp. coconut oil

1 yellow onion, chopped

1 tbsp. root ginger, minced

2 cloves garlic, minced

1 red bell pepper, sliced

1 cup (150g) green beans, chopped

1 carrot, sliced

1 cup (30g) spinach

7 oz. (200g) firm tofu, drained, cubed

1 tbsp. Thai red curry paste

1x 14 oz. (400ml) can coconut milk

1 tsp. rice vinegar or lime

1 tbsp. tamari

1 tsp. maple syrup

4 tbsp. cilantro, chopped

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
439	23g	49g	12g	5g

*nutrition per serving

Cook the rice according to the instructions on the packaging.
Meanwhile, heat the coconut oil in a large pot over medium-high heat and sauté the onion for 3-4 minutes. Now add the ginger and garlic and cook for 1-2 minutes until fragrant.
Add the bell peppers, green beans and carrots and cook until the vegetables are tender approximately 3-4 minutes.
Next, add the spinach and tofu and cook for 2 minutes. Add the curry paste and cook, stirring often, for a further 2 minutes. Add the coconut milk, rice vinegar or lime, tamari, and maple syrup. Stir well to combine then reduce the heat to low and simmer gently for 10 minutes.
Divide the rice between 4 serving bowls or plates, top with a portion of curry, garnish with cilantro and serve immediately.