Ingredients

  • 2 pounds eggplants (chopped)
  • 1 onion (large, chopped)
  • 16 ounces extra firm tofu (drained, pressed of excess moisture)
  • 1/2 cup frozen peas
  • 1 cup bell pepper (sliced)
  • 1/2 tablespoon fresh ginger (minced)
  • 3 tablespoons red curry paste
  • 14 1/2 ounces light coconut milk
  • 1/2 tablespoon coconut sugar
  • 3/4 cup vegetable broth
  • 1/4 teaspoon turmeric powder
Read Directions

NutritionView more

490Calories
Sodium10%DV230mg
Fat54%DV35g
Protein47%DV24g
Carbs11%DV33g
Fiber52%DV13g

PER SERVING *

Calories490Calories from Fat320
% DAILY VALUE*
Total Fat35g54%
Saturated Fat23g115%
Trans Fat
Cholesterol
Sodium230mg10%
Potassium1200mg34%
Protein24g47%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber13g52%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(1)

Yummly User
Sarah 1 Sep 2016
Unfortunately this dish was very bland. I'm not very familiar with cooking Thai cuisine so I was not able to do much to heighten the flavor and complexity. I would not follow this recipe again.