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Thai Yellow Curry with Veggies, Cashews and Tofu

From: The Picky Eater

Quick Facts

Servings: 4

Prep Time: 15 min.

Cook Time: 15 min.

Total: 30 min.

Sides & Desserts

Wine Pairings

Find the Perfect Wine

This healthy makeover of traditional Thai yellow curry still tastes like it came from your favorite Thai restaurant.

Ingredients

2-3 cups light coconut milk
3-4 Tbs high-quality curry powder
1/2 tsp fine grain sea salt (or more to taste)
1 large red onion, chopped
3-5 medium garlic cloves, chopped
8 oz firm tofu, cut into small cubes
1 yellow pepper, thinly sliced
1 lb asparagus, chopped
2 heads broccoli
1/3 cup chopped cashews, toasted
1/8- 1/4 tsp cayenne pepper
1 handful of cilantro, loosely chopped
1 tsp cumin
A sprinkling of cardamom and a pinch of pepper
Brown rice for serving

Directions

Cut all your veggies. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined.
Add the coconut milk to the onion mixture, bring to simmer and work out any clumps. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Simmer the liquid on low heat until it has cooked down slightly.
Meanwhile, in a large pan, saute the broccoli, asparagus, and pepper (or whatever veggies you use) with 2 cloves chopped garlic over medium heat. Add salt, cayenne, and remaining curry power/cumin and other spices to taste. Cook until veggies are crisp.
Pour tofu/coconut milk mixture over veggies (in the pan) and stir to combine.
Add additional spices as needed. Cook through for a few minutes.
Remove from heat and stir in cashews. Serve with brown rice.

Nutrition Facts

Calories 372

Calories from Fat 153 (41%)

(27%)Total Fat 18g

(47%)Saturated Fat 9g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

(0%)Cholesterol 0mg

(17%)Sodium 412mg

(45%)Potassium 1560mg

Total Carbohydrate 43g

(55%)Dietary Fiber 14g

Sugars 11g

Sugar Alcohols 0g

(38%)Protein 19g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Thai Yellow Curry with Veggies, Cashews and Tofu Related recipes: Main Dishes, Gluten-Free, High-Fiber Diet, Vegetarian, Diabetes-Friendly From: The Picky Eater Quick Facts Servings: 4 Prep Time: 15 min. Cook Time: 15 min. Total: 30 min. Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Find the Perfect Wine This healthy makeover of traditional Thai yellow curry still tastes like it came from your favorite Thai restaurant. Ingredients 2-3 cups light coconut milk 3-4 Tbs high-quality curry powder 1/2 tsp fine grain sea salt (or more to taste) 1 large red onion, chopped 3-5 medium garlic cloves, chopped 8 oz firm tofu, cut into small cubes 1 yellow pepper, thinly sliced 1 lb asparagus, chopped 2 heads broccoli 1/3 cup chopped cashews, toasted 1/8- 1/4 tsp cayenne pepper 1 handful of cilantro, loosely chopped 1 tsp cumin A sprinkling of cardamom and a pinch of pepper Brown rice for serving Directions Cut all your veggies. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined. Add the coconut milk to the onion mixture, bring to simmer and work out any clumps. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Simmer the liquid on low heat until it has cooked down slightly. Meanwhile, in a large pan, saute the broccoli, asparagus, and pepper (or whatever veggies you use) with 2 cloves chopped garlic over medium heat. Add salt, cayenne, and remaining curry power/cumin and other spices to taste. Cook until veggies are crisp. Pour tofu/coconut milk mixture over veggies (in the pan) and stir to combine. Add additional spices as needed. Cook through for a few minutes. Remove from heat and stir in cashews. Serve with brown rice. Nutrition Facts Calories 372 Calories from Fat 153 (41%) (27%)Total Fat 18g (47%)Saturated Fat 9g Polyunsaturated Fat 2g Monounsaturated Fat 3g (0%)Cholesterol 0mg (17%)Sodium 412mg (45%)Potassium 1560mg Total Carbohydrate 43g (55%)Dietary Fiber 14g Sugars 11g Sugar Alcohols 0g (38%)Protein 19g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.