Fit Veggie Tofu Curry

Using light coconut milk instead of regular coconut cream significantly cuts down on saturated fat while preserving the rich, velvety texture of the curry.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 300g firm tofu, cubed · 258 kcal in the whole recipe
• 250ml light coconut milk · 78 kcal in the whole recipe
• 150g broccoli florets · 52 kcal in the whole recipe
• 100g carrot, sliced · 42 kcal in the whole recipe
• 100g red bell pepper, chopped · 31 kcal in the whole recipe
• 1 tablespoon olive oil · 109 kcal in the whole recipe
• 2 cloves garlic, minced · 14 kcal in the whole recipe
• 10g fresh ginger, grated · 8 kcal in the whole recipe
• 1 tablespoon curry powder · 20 kcal in the whole recipe
• 1/2 teaspoon salt

Method

1. Heat olive oil in a large pan over medium heat, then sauté garlic, ginger, and curry powder for 1 minute until fragrant.

   

2. Add the cubed tofu, carrots, and bell peppers, cooking for 5 minutes until the vegetables start to soften.

   

3. Pour in the light coconut milk and add the broccoli florets, bringing the mixture to a gentle simmer.

   

4. Cover and cook on low-medium heat for 8 to 10 minutes until the broccoli is tender and the sauce thickens.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.