Vegetarian

Weeknight Curry takes several minutes to prepare.

Weeknight Curry takes several minutes to cook.

Weeknight Curry makes 4 servings.

The ingredients for Weeknight Curry are:

1 1/2 tsp extra-virgin coconut oil
1 medium yellow onion, chopped
4 medium potatoes, diced
2 teaspoons red Thai curry paste
2/3 cup coconut milk
200g extra firm tofu, cut into cubes
3 stalks of broccoli, chopped
1 cup of frozen peas
1 1/2 cups of vegetable broth
400g of egg noodles

Here is how you make Weeknight Curry:

Heat the coconut oil in a large pot over medium heat. Stir in the onion, saute until the onion starts to become translucent at the edges, a couple of minutes. Stir in the potatoes. Cook until soft, around 15 minutes. Add a little water if necessary.In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the potatoes are well coated. Stir in the coconut milk. Bring to a simmer, then add the tofu, broccoli, and peas. Cover and cook just long enough for the tofu to warm up, a couple of minutes. Uncover and add the broth. Stir and taste. Serve over the egg noodles. Serving Size: makes 4 generous bowls of curry and noodlesNumber of Servings: 4Recipe submitted by SparkPeople user MADEMCHE.

The nutritional information for Weeknight Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 505.2

• Total Fat: 20.6 g
• Cholesterol: 0.0 mg
• Sodium: 913.2 mg
• Total Carbs: 93.4 g
• Dietary Fiber: 12.2 g
• Protein: 22.0 g

The dietary needs meet for Weeknight Curry is Vegetarian