Thai Vegetable Curry

This vibrant Thai Vegetable Curry is a medley of fresh vegetables simmered in a fragrant coconut milk sauce, offering a delightful balance of flavors and textures. Perfect for a quick and healthy vegan lunch, it's both satisfying and nourishing.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Red curry paste - 2 tablespoons
• Tofu - 200 grams, cubed
• Bell pepper (red or yellow) - 1, sliced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Green beans - 100 grams, trimmed
• Spinach - 100 grams, fresh
• Basil leaves - 10 grams, fresh
• Lime - 1, juiced
• Soy sauce - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pan or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the red curry paste and cook for another minute, allowing the spices to release their flavors.
3. Add the cubed tofu to the pan and cook for about 5 minutes, turning occasionally until slightly golden.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add the sliced bell pepper, carrot, zucchini, and green beans to the curry. Cook for about 10-12 minutes until the vegetables are tender.
6. Stir in the fresh spinach and basil leaves, allowing them to wilt for about 2 minutes.
7. Season with soy sauce, lime juice, salt, and pepper to taste. Mix well and remove from heat.
8. Serve the curry hot, over steamed rice or quinoa, if desired.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables and spices.
• Provides a good source of plant-based protein from tofu.

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