indonesian

Tofu and Vegetable Coconut Curry

Name: Tofu and Vegetable Coconut Curry
Yield: 1 serving
Cuisine: indonesian
Ingredients: 206 g firm tofu, cubed; 120 g coconut milk (canned); 137 g sweet potato, diced small; 69 g spinach; 30 g shallot, sliced; 9 g garlic, minced; 3 g curry powder; 13 g lime juice; 9 g vegetable oil; 120 g water

This simmered dish pairs firm tofu, cubed with coconut milk, curry powder and sweet potato, diced small. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

49 g Carbohydrates

45 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

206g firm tofu, cubed 157 kcal
120g coconut milk (canned) 236 kcal
137g sweet potato, diced small 118 kcal
69g spinach 16 kcal
30g shallot, sliced 22 kcal
9g garlic, minced 13 kcal
3g curry powder 9 kcal
13g lime juice 4 kcal
9g vegetable oil 80 kcal
120g water 0 kcal

Cooking instructions

shallotgarlicvegetable oil
Heat a pot over medium heat. Add oil and saute shallot and garlic for 1 minute.
curry powder
Add curry powder and cook 20 seconds to bloom the spices.
coconut milk (canned)water
Stir in coconut milk and water, then bring to a gentle simmer.
firm tofusweet potato
Add tofu and sweet potato; simmer 8-10 minutes until sweet potato is tender.
spinachlime juice
Add spinach and lime juice, simmer 1 minute to wilt. Serve hot.