Meatless Monday : Easy vegan Thai red curry

This week's Meatless Monday is an easy version of a Thai red curry because it uses a ready made Thai red curry paste which is suitable for vegans.  I have used a tablespoon in my recipe but feel free to add more if you like your Thai red curry hot.  Don't feel you have to add the same veggies as I have either. I am no calorie expert but I reckon that this is around 380 calories if you use light coconut milk- not bad for such a satisfying main meal.

Spicy and creamy - let's get cooking!

Easy vegan Thai red curry

Serves 2

You will need

Pack firm tofu (450g)
1 red chilli sliced (option - reserve a few slices for garnish)
2 tbsp tamari
1 tbsp lime juice
Olive oil spray
1 tbsp organic olive oil
1 tbsp Thai red curry paste
1 onion, peeled and finely chopped
2 cloves garlic, peeled and sliced
1/2 aubergine, diced
1/2 red pepper, diced
200ml coconut milk (If you are watching your calories, choose a light coconut milk.) 
Coriander for garnish (optional)
Lime wedges to serve (optional)

Dice the tofu into small squares and marinate with the chilli slices, lime juice and tamari in the fridge for at least an hour.  Transfer to a baking tray that has been sprayed with the olive oil spray and cook at 180 degrees in a preheated oven while you get on with the sauce (about 10 minutes).

Heat the oil in a wok and cook the onion until starting to go transparent then add the garlic and cook for a further minute.  Stir in the curry paste with 1 tbsp of the coconut milk.  Heat to release the aromas then add the remaining veggies.  Cook until the veggies are tender then stir in the remaining coconut milk.  Add the tofu with the red chilli that was part of the marinade and heat through.  Serve with 150g brown rice, a garnish of coriander, if using and lime wedges, if using.

Note  - a woman needs to eat 1200-1500 calories per day to lose a pound a week, a man around 2000.


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