332
Calories
14.9g
Protein
21.6g
Fat
19.3g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 15 g (0.5 cup)
- Eggplant - 50 g
- Coconut milk - 50 ml (0.2 cup)
- Olive oil - 7 ml (1.5 tsp)
- Onion - 30 g (0.3 whole)
- Garlic clove - 6 g (2 pcs)
- Curry powder - 0.3 g (1 pinch)
- Tomato - 50 g (0.5 whole)
- Carrot - 50 g (0.5 whole)
- Tofu - 85 g
- Green peas - 100 g (0.7 cup)
How to make:
- Heat olive oil in a saucepan. Peel and finely chop garlic and onion, add to the pan
- Add peeled and diced carrot, eggplant, peas, and tomato. Stew together for 2-4 minutes, until the vegetables begin to boil. Season with curry to taste. Add water, depending on how thick you want the dish
- Add coconut milk and diced tofu. Cover the pan and cook for 10 minutes. Add chopped greens about 5 minutes before the end of cooking
