Vegetable Green Curry

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Contributed by: BMC Teaching Kitchen

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Serve with rice and quinoa to create a balanced meal full of whole grains, vegetables, and plant based protein. 

Serves:
4 servings
Total Time:
45 minutes
Prep Time:
15 minutes
Cook Time:
30 minutes

Ingredients


Tofu - 1 (16oz) package, extra firm, drained Onion - 1 medium Eggplant - 1 medium Zucchini - 1 large or 2 small Ginger - 2 Tablespoons, fresh Garlic - 3 cloves Oil - 1 Tablespoon, avocado, safflower, peanut, or light olive oil Curry_paste - 2 Tablespoons, green Beans - 1 (15.5 oz) can, white, drained and rinsed Broth - 2 cups, low-sodium vegetable Fish_sauce - 2 teaspoons (optional) Yogurt - ½ cup, low-fat Greek Vinegar - 2 Tablespoons, rice Cilantro - 2 Tablespoons, fresh Lime - 1 medium

Instructions

Step 1
Chop the tofu, onion, eggplant, and zucchini into cubes. Mince the garlic and ginger and set aside.
Step 2
Add the oil to a large frying pan over medium-high heat.
Step 3
Add the tofu to the pan and sauté until browned. Then remove from the pan and set aside.
Step 4
Add the onions to the pan and sauté until they soften and become translucent.
Step 5
Lower the heat and add the garlic and ginger, cooking until fragrant (2-3 minutes).
Step 6
Add the green curry paste and cook for another 2 minutes.
Step 7
Return the heat to medium high and stir in the eggplant and zucchini. Sauté for 5 minutes, until liquid is released. While it is cooking, drain and rinse the beans.
Step 8
Add vegetable broth, fish sauce, sautéed tofu, and white beans to the pan and lower heat to a simmer. Cook for 25-30 minutes until the vegetables are tender.
Step 9
While the vegetables cook, chop the cilantro and zest and juice the lime.
Step 10
Finish off the curry by stirring in the yogurt, rice vinegar, cilantro, lime juice, and lime zest.
Step 11
Serve warm over a whole grain like brown rice or quinoa.

Notes

Nutrition Information

Serving Size:
¼ of recipe serving
Calories:
345 Calories
Fat:
10.3g
Saturated Fat:
1.5g
Carbohydrates:
Net Carb: 40.6g
Dietary Fiber:
12.3g
Protein:
24.7g
Sodium:
753