Name: Vegetarian Thai Curry
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 Thai chile pepper; 2 tablespoons olive oil; 1 teaspoon grated fresh ginger; 0.5 teaspoon ground turmeric; 0.5 teaspoon red chili powder; 1 medium onion, cubed; 1 (8 ounce) package fresh mushrooms, quartered; 1 (8 ounce) can baby corn, drained; 1 medium zucchini, cubed; 1 medium green bell pepper, diced; 1 (14 ounce) can coconut milk; 0.5 teaspoon dried basil; salt to taste; olive oil cooking spray; 1 clove garlic, grated; 1 (12 ounce) package extra-firm tofu, cubed

Vegetarian Thai Curry

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More like the "yellow Thai curry," this recipe is very easy to make, and results are yummy. A great vegetarian dish for those nights when you just don't feel like meat. Serve with rice.

Recipe by Kavli

Published on September 11, 2008

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 Thai chile pepper
2 tablespoons olive oil
1 teaspoon grated fresh ginger
½ teaspoon ground turmeric
½ teaspoon red chili powder
1 medium onion, cubed
1 (8 ounce) package fresh mushrooms, quartered
1 (8 ounce) can baby corn, drained
1 medium zucchini, cubed
1 medium green bell pepper, diced
1 (14 ounce) can coconut milk
½ teaspoon dried basil
salt to taste
olive oil cooking spray
1 clove garlic, grated
1 (12 ounce) package extra-firm tofu, cubed

Directions

Split chile pepper into 4 sections lengthwise, keeping it joined at the stem; set aside.
Heat oil in heavy-bottomed pan over medium-high heat. Add ginger, turmeric, and chili powder; cook for 30 seconds. Add onion and chile pepper; cook until onion is translucent, 5 to 7 minutes. Add mushrooms, baby corn, zucchini, and bell pepper; cook and stir until all veggies are coated with turmeric mixture, 3 to 4 minutes.
Stir in coconut milk, basil, and salt; bring to a boil, stirring occasionally. Cook until vegetables are soft, about 10 minutes. Turn off heat.
Coat a separate pan with cooking spray and heat over medium-high heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Add tofu and pan-fry both sides until golden brown, about 5 minutes. Transfer to the curry mixture and bring to a boil; turn off heat and serve.

Cook's Note:

For a spicy version, add some crushed red chiles just before serving. For a lighter version, use 1/2 the can of coconut milk and add about 1 cup water.

Nutrition Facts (per serving)

372	Calories
32g	Fat
16g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 372
% Daily Value *
Total Fat 32g	41%
Saturated Fat 20g	101%
Sodium 53mg	2%
Total Carbohydrate 16g	6%
Dietary Fiber 8g	28%
Total Sugars 7g
Protein 12g
Vitamin C 65mg	323%
Calcium 339mg	26%
Iron 9mg	49%
Potassium 779mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.