Vegan Fish Curry

This Vegan Fish Curry is a delightful and aromatic dish that captures the essence of traditional Chinese seafood flavors while being completely plant-based. With a blend of spices, coconut milk, and innovative vegan alternatives, it's a comforting meal that’s easy to prepare.

Ingredients

• Tofu - 200 grams
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Soy sauce - 1 tablespoon
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Bell pepper - 1 medium, chopped
• Green beans - 100 grams, trimmed and cut
• Fresh cilantro - for garnish
• Oil - 1 tablespoon (for cooking)
• Salt - to taste

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2. In a large pan, heat the oil over medium heat and add minced garlic and ginger, sautéing until fragrant (about 1-2 minutes).
3. Add turmeric, coriander, cumin, and chili flakes to the pan, stirring for another minute to toast the spices.
4. Stir in the chopped bell pepper and green beans, cooking for 5 minutes until slightly tender.
5. Add the tofu cubes to the pan, followed by the coconut milk, vegetable broth, soy sauce, and lemon juice. Bring to a gentle simmer.
6. Let the curry cook for about 10-15 minutes, allowing the flavors to meld together. Season with salt to taste.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 21 g
• Unsaturated Fat: 3 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in healthy fats from coconut milk, which can support heart health.

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