Baked Vegetable Curry

This Baked Vegetable Curry is a delightful fusion of Japanese flavors, combining high-protein ingredients in a savory, aromatic dish. It's perfect for a cozy dinner and packed with nutrients to nourish the body.

Ingredients

• Firm tofu - 200 grams, cubed
• Broccoli - 150 grams, cut into florets
• Carrot - 1 medium, sliced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chopped green onions - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the cubed tofu, broccoli, carrot, red bell pepper, zucchini, onion, garlic, and ginger.
3. In a separate bowl, whisk together the curry powder, coconut milk, soy sauce, olive oil, salt, and black pepper.
4. Pour the curry mixture over the vegetables and tofu, tossing to coat evenly.
5. Transfer the mixture to a baking dish and spread it out evenly.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the vegetables are tender and the top is slightly golden.
8. Remove from the oven, let it cool for a few minutes, and garnish with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 22 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu, which supports muscle health.
• Rich in vitamins and minerals from a variety of colorful vegetables.

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