Of which 8 g sugars and 4.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Plant protein (tofu and chickpeas) · Vitamin A (sweet potato)
Allergens soy
Red vegetable curry with tofu
Sweet potato, cauliflower, green beans and tofu in a comforting red curry.
Ingredients
- 1 onion (120 g / 4 oz)
- 2 cloves garlic (6 g)
- 10 g fresh ginger
- 1 tbsp red curry paste (15 g / ½ oz)
- 300 g (10½ oz) sweet potato, diced
- 200 g (7 oz) cauliflower florets
- 250 g (9 oz) firm tofu, cubed
- 150 g (5½ oz) green beans, cut into pieces
- 200 g (7 oz) cooked chickpeas, drained
- 300 ml (1¼ cups) light coconut milk
- 200 ml (¾ cup) water
- 1 tbsp olive oil (15 g / ½ oz)
- cilantro, lime juice and salt, to taste
Method
- Heat the olive oil in a saucepan. Sauté the onion, garlic and ginger for 4 minutes.
- Add the red curry paste and stir for 1 minute.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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