Red Curry Stew & Vegetable Noodles

FOODISTA
18Ingredients
55Minutes
290Calories

Ingredients

US|METRIC
  • 2 large carrots (peeled)
  • 1 yellow squash (medium)
  • 2 medium zucchini
  • 14 ounces firm tofu
  • 1/2 tablespoon olive oil
  • 1/3 red onion (large, chopped)
  • 1 inch ginger (piece of, peeled and sliced)
  • 3 cloves garlic (minced or pressed)
  • 5 teaspoons red curry paste
  • 1 large potato (peeled and diced, ~11 oz/~310g)
  • 4 cups vegetable stock
  • 1 cup light coconut milk
  • 1/2 head cabbage (chopped)
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1/2 tablespoon sea salt
  • 8 basil leaves (large, chopped)
  • black sesame seeds (optional)
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    Directions

    1. Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne pepper. Place all the noodles into a medium-sized bowl, and mix them together. Set aside. Chop up the parts of the vegetable that were not cut by the julienne peeler. Save it for the stew.
    2. Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.
    3. Heat the olive oil in a medium-sized pot over medium-high heat. Once the pot is heated, pour in the diced onions and ginger. Sauté them for about 2 minutes, or until the onions turn translucent. Next, add the minced garlic, curry paste, diced potatoes, chopped carrots, and stir everything together.
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    NutritionView More

    290Calories
    Sodium62% DV1490mg
    Fat25% DV16g
    Protein27% DV14g
    Carbs8% DV25g
    Fiber24% DV6g
    Calories290Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium1490mg62%
    Potassium1000mg29%
    Protein14g27%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A80%
    Vitamin C110%
    Calcium50%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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