Baked Thai Curry

Baked Thai Curry is a vibrant and aromatic dish that combines an array of vegetables and tofu, coated in a rich coconut milk-based curry sauce, and baked to perfection. This vegan delight is both comforting and nourishing, making it a perfect meal for any occasion.

Ingredients

• Firm tofu - 200 grams, cubed
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Spinach - 100 grams, fresh
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Olive oil - 1 tablespoon
• Fresh cilantro - for garnish
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the coconut milk, red curry paste, soy sauce, lime juice, minced garlic, and grated ginger. Whisk until well mixed.
3. Add the cubed tofu, sliced bell pepper, zucchini, carrot, and spinach to the bowl. Toss gently to coat all the vegetables and tofu with the curry sauce.
4. Transfer the mixture into a baking dish, spreading it evenly.
5. Drizzle olive oil over the top and season with salt and pepper to taste.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the tofu is slightly golden.
8. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, aiding muscle health.
• High in fiber from vegetables, promoting digestive health.

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