Coconut Curry with Tofu
Source of Protein
Low in Sodium (Salt)
Provides 1 ½ Serves of Vegetables
Low in Sodium (Salt)
Provides 1 ½ Serves of Vegetables
- PREP TIME: 5 mins
- COOK TIME: 8 mins
- SERVES: 4
- DOWNLOAD PDF
- DOWNLOAD TO DESKTOP COOKBOOK
To download this recipe to your Desktop Cookbook, click on the link to the left. Then select 'Open' from the popup that appears to display the recipe in your Desktop Cookbook.
Now in your Desktop Cookbook select 'Save recipe' and you're done.
Ingredients
- 1 tablespoon olive oil
- 500g packet frozen Birds Eye Stir Fry Malaysian Mix
- 1 tablespoon curry paste
- 270ml can coconut milk
- 300g fresh firm tofu, cubed
- ½ cup chopped fresh coriander leaves
- 2 cups cooked rice for serving
Instructions
- Heat oil in a pan; add frozen vegetables and stir-fry for 3-4 minutes.
- Add curry paste, coconut milk and tofu and simmer uncovered for a further 3-4 minutes.
- Place curry into serving dishes, sprinkle with coriander and serve with rice.
Hint:
Fresh tofu is available at most supermarkets, Asian grocers or health food stores.
Nutritional Information
| Per Serve | |
| ENERGY |
1984kJ
|
| PROTEIN |
17.5g
|
| FAT TOTAL |
25.9g
|
| CARBS TOTAL |
47g
|
| CARBS SUGARS |
10.6g
|
| SODIUM |
365mg
|
| CHOLESTEROL |
0.06mg
|
| DIETARY FIBRE |
7g
|
