# Tofu & Vegetable Curry with Zuccini Noodles

![Zuccini Noodle Curry](https://git.john.me.tz/jpm/Recipes/src/branch/master/images/zuccini_noodle_curry.webp "Zuccini Noodle Curry")

Cook time: 30 minutes

Yields: 4 servings

Tofu:

* 2 tablespoons sesame oil
* 1 x 14oz block extra-firm tofu, 1cm cubed

Curry Sauce:

* 1 x 14oz can coconut milk
* 2 tablespoons red curry paste
* 1 tablespoon lime juice
* 2 cloves garlic, grated
* 1/2 teaspoon salt

Curry:

* 1 tablespoon avocado or olive oil
* 1 x 8oz package mushrooms, sliced
* 1 bunch scallions, roughly chopped
* 6 cups kale, chopped
* 2 x 10oz packages zuccini noodles (2 large zuccinis, julienned)

1. Tofu

Heat sesame oil in a large skillet over medium-high heat. Pat tofo dry, add to pan. Cook in a single laye, turning every 3-4 minutes until all sized are golden. Transfer to plate.

2. Curry Sauce

Wisk together all ingredients while waiting for Tofu to cook.

3. Curry

Heat oil in a pan over medium-high heat. Add all Curry ingredients except kale and zuccini. Cook until mushrooms have released their liquid and started to brown (about 5 minutes). Reduce heat to medium. Add kale, tofu and Curry Sauce. Stir frequently until kale is wilted (2-3 minutes). Set aside.

4. Zuccini Noodles

Cook zuccini noodles according to directions. If using fresh zuccini, simply add to pan with 2 tables spoons of water, warm on medium, covered until heated through (1-2 minutes)

4. Serve

Serve 1 cup of curry over 1 cup of zuccini noodles.

## Nutrition information

Per Serving:

* 428 calories
* protein 16g
* carbohydrates 17.4g
* dietary fiber 5.3g
* sugars 6.5g
* fat 36.5g
* saturated fat 21.1g
* vitamin a 2907.4iu
* vitamin c 62.4mg
* folate 125.1mcg
* calcium 297.3mg
* iron 6.4mg
* magnesium 129.4mg
* potassium 1105.8mg
* sodium 517.7mg
* thiamin 0.2mg

Exchanges:

* 5 1/2 fat
* 2 vegetables
* 1 1/2 medium-fat protein
