- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 1 minute. Add curry paste; cook, stirring, for 1 minute. Stir in coconut milk, peanut butter and 1⁄2 cup water. Bring to boil; reduce heat and simmer, stirring occasionally, for 4 minutes.
Stir in tofu, red pepper, broccoli, sugar snap peas, lime zest and juice, sugar and salt; cook until vegetables are tender-crisp, about 10 minutes. Place warm rice in bowls; top with curry, and garnish with basil (if using).
Nutritional facts PER SERVING: about
- Iron 7 mg
- Fibre 4 g
- Sodium 900 mg
- Sugars 8 g
- Protein 18 g
- Calories 525
- Total fat 30 g
- Saturated fat 19 g
- Total carbohydrate 46 g