Lemongrass Curry with Broccoli and Tofu - 16g Carbs, 3g Fiber, 4g Sugar
From: Vegetarian Times - March 2012 p.66
Explore the delicate side of curry with this Vietnamese dish.
Serves: 6
12 oz firm tofu, cut into 1/2-inch cubes
2 large shallots, chopped (1 1/2 cups)
1 stalk lemongrass, inner core chopped (1 1/2 Tbsp)
1/2 serrano chile, chopped (1 Tbsp)
2 tsp chopped fresh ginger
2 cloves garlic, peeled
1 Tbsp vegetable oil
2 1/2 tsp curry powder
1/2 tsp ground turmeric
4 small carrots, peeled and sliced diagonally into 1/4-inch slices (1 1/4 cups)
1 (13.5-oz can) light coconut milk
3 cups broccoli florets
1 tomato, cut into thin wedges (1 1/4 cups)
1. Heat large nonstick skillet over medium heat. Add tofu, and cook
10 minutes, or until golden on all sides.
2. Pulse shallots, lemongrass, chile, ginger, and garlic in food
processor until smooth paste forms.
3. Heat oil in pot over medium heat. Add shallot paste, and cook
5 minutes, or until starting to brown. Stir in curry powder,
turmeric, carrots, coconut milk, and 11/2 cups water. Reduce
heat to medium-low, and simmer 10 minutes. Add broccoli, tomato,
and tofu; cook 5 minutes, or until broccoli is tender.
Servings:
Serving Size: 1 cup
Nutrition per Serving:
189 Calories, 11g Total Fat, 4g Saturated Fat, 0mg Cholesterol,
43mg Sodium, 8g Protein, 16g Carbs, 3g Fiber, 4g Sugar
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