Recipes/Curries/Zuccini Noodle Curry.md

Tofu & Vegetable Curry with Zuccini Noodles

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