Heat the oil in a medium stock pot over medium heat. Add the onion and sautee until lightly golden; about 3 minutes. Add the green beans, zucchini, and bell pepper and cook until they begin to soften; about 3 minutes. Add the garlic, ginger, and curry paste and cook for 30 seconds. Add the soy sauce, coconut milk and broth, and lower to a gentle simmer.
Add the mango and tofu. Reduce heat to low and cook until mango is tender; about 5-8 minutes. Turn off the heat and add lime juice. Serve over brown rice.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (62%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 396.4mg||14 %|
|Potassium 811.4mg||21 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 20.6g|
|Protein 12.4g||18 %|
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Calories per serving: 333
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