🍽️ Creamy Green Curry with Tofu and Vegetables

Name: Creamy Green Curry with Tofu and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: shallots 2 pcs.; garlic cloves 2 pcs.; ginger, fresh 15 g; baby spinach 80 g; coriander, fresh 50 g; soy sauce 5 tbsp; sriracha sauce 2 tbsp; curry powder 1 tsp; salt pinch; pepper, black ground pinch; tofu, plain 400 g; sweet potatoes 2 pcs.; pak choi 2 pcs.; mushrooms, brown 250 g; zucchini 1 pcs.; eggplants 1 pcs.; oil 2 tbsp; coconut milk 400 ml

596 kcal · 30 min · 4 servings

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Ingredients

shallots 2 pcs.
garlic cloves 2 pcs.
ginger, fresh 15 g
baby spinach 80 g
coriander, fresh 50 g
soy sauce 5 tbsp
sriracha sauce 2 tbsp
curry powder 1 tsp
salt pinch
pepper, black ground pinch
tofu, plain 400 g
sweet potatoes 2 pcs.
pak choi 2 pcs.
mushrooms, brown 250 g
zucchini 1 pcs.
eggplants 1 pcs.
oil 2 tbsp
coconut milk 400 ml

Instructions

1. Halve the shallots and peel off the outer skin. Cut them into coarse cubes.
2. Peel the garlic and the ginger.
3. Wash the spinach and the coriander thoroughly. Shake them dry.
4. Roughly chop the spinach and the coriander.
5. Place all prepared ingredients (shallots, garlic, ginger, spinach, coriander) into a tall container.
6. Add 5 tablespoons of soy sauce, 2 tablespoons of Sriracha sauce, 1 teaspoon of curry powder, salt, and pepper.
7. Blend the mixture finely until a green curry paste forms.
8. Cut the tofu into coarse cubes.
9. Peel the sweet potatoes and cut them into coarse cubes.
10. Wash the Pak Choi and shake it dry.
11. Cut the Pak Choi into quarters.
12. Clean the mushrooms with a kitchen cloth if necessary.
13. Cut the mushrooms into quarters.
14. Wash the zucchini and remove the ends.
15. Cut the zucchini lengthwise into quarters.
16. Cut the zucchini quarters into coarse pieces.
17. Wash the eggplant and remove the ends.
18. Cut the eggplant into coarse cubes.
19. Heat 4 tablespoons of oil in a pot on high heat.
20. Fry the sweet potatoes, mushrooms, zucchini, and eggplant for approx. 5 minutes.
21. Add the Pak Choi and fry it for another 2 to 3 minutes.
22. Deglaze the vegetables with coconut milk.
23. Rinse the coconut milk can with approx. 200 milliliters of water.
24. Pour the rinse water into the pot.
25. Let the curry simmer for approx. 5 to 7 minutes until the sweet potatoes are cooked through.
26. Add the tofu and the green curry paste.
27. Warm the ingredients briefly without cooking them too vigorously.
28. Finally, taste the green curry and adjust seasoning if needed.
29. Distribute the curry onto small plates or bowls.
30. Serve the dish.

Nutrition per serving

kcal: 596
Protein: 23 g · Fett/Fat: 38 g · Carbs: 43 g