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.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 194 (79%)|
|Amt Per Serving||% DV|
|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 %|
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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
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