You can make this recipe even quicker by substituting a can garbonzo beans for the lentils so you don't have to wait on the lentils to cook.
Serve with naan bread and a dollop of plain yogurt sprinkled with cilantro and a twist of lime
preheat the broiler
cut tofu into cubes and brush with some canola oil or spray
place in oven and turn when brown on all sides - remove from oven when cooked and set aside
saute onion, zucchini, and squash in canola oil
once soft, add coconut milk, lentils, thai curry paste and vegetable broth
bring to a boil for a few mintues and then simmer until lentils are cooked through, about 30 minutes or 45 minutes
once ready throw in the tofu cubes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 246 | ||
Calories from Fat: 194 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 40.1mg | 1 % | |
Potassium 647.6mg | 17 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 7.7g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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