Yellow vege curry

Serves: 4
Time to make: 25 mins

Total cost: $ 13.24 / $ 3.31 per serve

(at time of publication)

Ingredients

1 cup brown rice
1 teaspoon sesame oil
450g firm tofu
1 cup cauliflower, cut in pieces
1 cup broccoli, cut in pieces
3 carrots, cut in half lengthways, then into 2cm pieces
2 tablespoons Thai yellow curry paste
1 ½ cups coconut water
1 tablespoon fish sauce
2 teaspoons brown sugarlight brown cane sugarX
optional garnishes: fresh chillies, fresh coriandercilantroX, shredded kaffir lime leaves

Instructions

Cook brown rice following packet directions.
Heat sesame oil in a non-stick pan over a medium heat. Cook tofu until brown on all sides. Remove from pan and set aside.
To pan add cauliflower, broccoli and carrots and stir-fry for 5 minutes until vegetables start to brown. Add curry paste and stir to coat, cooking for about 1 minute.
Add coconut water. Reduce heat. Simmer for about 5 minutes until liquid has reduced. Add tofu, fish sauce and brown sugar. Simmer for 2 minutes until tofu is warmed through. Serve on cooked rice with garnishes (if using).

Nutrition Info (per serve)

Kilojoules 1650kJ

Calories 394cal

Protein 22g

Total fat 12g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 10g

Dietary fibre 7g

Sodium 330mg

Calcium 320mg

Iron 8mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.