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Red Curry with Vegetables
Source: Eating Well

Prep Time: 40 minutes
Cook Time: 40 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 417.0
Total Carbs 39.1 g
Dietary Fiber 7.1 g
Sugars 11.7 g
Total Fat 24.2 g
Saturated Fat 13.7 g
Unsaturated Fat 4.6 g
Potassium 0.0 mg
Protein 13.7 g
Sodium 111.5 mg
Dietary Exchanges
4 Fat , 1 1/2 Meat , 1/2 Other Carbs , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Red Curry with Vegetables
4 tsp  canola oil
14 oz  extra firm tofu
1 lb  sweet potatoes
1 cup  fresh coconut milk
0 1/2 cup  low sodium vegetable broth
1 tbsp  brown sugar
0 1/2 tsp  salt
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

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