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Spicy Vegetable Curry with Coconut Milk

45 min Vegan (Plant diet) Dinner Dairy freeGluten freeLactose free
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:

  1. Heat olive oil in a saucepan. Peel and finely chop garlic and onion, add to the pan
  2. 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
  3. 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
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