This gently spicy dish packs a healthy dose of vitamin A, folate and antioxidants, thanks to all of the colourful vegetables. A little bit of tofu makes a nice protein source, and cooking it in the sauce from the beginning gives it time to absorb the delicious curry flavours.
- Portion size 4 servings
Ingredients
Method
In large saucepan of boiling water, cook rice until tender, about 40 minutes. Drain.Meanwhile, in large skillet, heat oil over medium-high heat; saute onion until just beginning to soften, 2 to 3 minutes. Stir in sweet potato and tofu. Whisk together 1-1/2 cups water, coconut milk, curry paste and fish sauce; add to pan. Bring to boil; reduce heat, cover and simmer for 6 minutes.
Stir in cauliflower and green beans; simmer, uncovered and stirring occasionally, until sweet potatoes are tender and sauce is thickened, about 10 minutes. Stir in lime juice; serve over rice.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 392 mg
- Sugars 7 g
- Protein 12 g
- Calories 298.0
- Total fat 8 g
- Potassium 469 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 46 g
%RDI
- Iron 16.0
- Folate 27.0
- Calcium 13.0
- Vitamin A 108.0
- Vitamin C 60.0
