Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
9
Low
Nutrition per serving
Calories397.4 kcal (20%)
Total Fat21.3 g (30%)
Carbs33.1 g (13%)
Sugars15.9 g (18%)
Protein23.2 g (46%)
Sodium1147.6 mg (57%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 Tbspextra virgin olive oil
180 gramsbrown onion
1 Tbspginger
minced
1 Tbspcurry powder
1 tspgaram masala
ÂĽ tspground cumin
½ tspchilli powder
1 tspsalt
120mlwater
warm
400 gramstinned tomatoes
140mlreduced fat coconut milk
2 Tbspalmond butter
375 gramsfirm tofu
115 gramsgreen beans
75 gramscarrot
110 gramspeas
200 gramscauliflower
Instructions
Step 1
Heat oil in a large saucepan over medium heat and cook sliced onion, minced garlic and minced ginger until soft;about 5 minutes. Add curry powder, garam masala, ground cumin, chilli powder, salt, 120ml water, tinned tomatoes and coconut milk, stirring continuously.
Step 2
Add the almond butter and continue stirring to ensure everything is combined. Bring sauce to a gentle simmer for 3-5 minutes.
Step 3
Next, chop the tofu into 4cm long blocks, the green beans into 4cm long sticks, slice the carrot diagonally(approximately 0.5cm thick) and cut the cauliflower into small florets. Once prepared, stir in your tofu and vegetables. Cover, and continue to simmer on medium to low heat for 20-25 minutes, or until the vegetables are cooked.
Step 4
Enjoy as is, or serve with a side of rice.
Notes
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