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Vegan Thai Red Curry

Vegan Thai Red Curry

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Calories: 357
Ingredients Method Nutrition

Ingredients
  

  • 500 g firm tofu diced
  • 1 tbsp olive oil
  • 4 tbsp Ayam red curry paste
  • 300 g butternut pumpkin cubed
  • 1 red capsicum deseeded & cut in strips
  • 400 g light coconut milk
  • 1 small red chilli diced
  • 300 g cauliflower rice
  • 1 bunch coriander chopped

Method
 

  1. In a large fry pan or wok heat the oil over a medium heat and add the tofu. Cook for 7-10 minutes or until slightly browned.
  2. Add the curry paste and chilli and cook for another 2 minutes.
  3. Add the pumpkin, capsicum, coconut milk, half of the coriander and ½ cup water. Cover and cook for 20 minutes or until pumpkin in tender.
  4. While letting the curry simmer, cook cauliflower rice according to packet instructions.
  5. Once cooked, divide the cauliflower rice between 4 bowls and repeat with the curry into each bowl. Serve with remaining coriander and enjoy.

Nutrition

Calories: 357kcalCarbohydrates: 12gProtein: 20gFat: 23g
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