1. Heat olive oil in a large heavy pot over low heat. Stir in ready curry paste, grated ginger and minced garlic; cook until lightly browned.
2. Add carrots, bell peppers and chopped onion. Stir to coat vegetables with curry-paste mixture.
3. Stir in coconut milk and vegetable broth. Bring to a simmer and cook until carrots are tender. 10-15 minutes.
4. Fold in tofu and simmer. 2 minutes. Serve over cooked brown rice. Top with lime, basil and cilantro.
375 per serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 68mg||2 %|
|Potassium 563.4mg||15 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 11.6g|
|Protein 9.7g||14 %|
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Calories per serving: 137
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