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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Green Bean and Tofu Curry

Source: dLife

Enjoy a medley of vegetables and healthy ingredients in this vegetarian dish.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	356.5

Total Carbs	11.5 g

Dietary Fiber	3.2 g

Sugars	3.1 g

Total Fat	33.0 g

Saturated Fat	27.0 g

Unsaturated Fat	1.6 g

Potassium	588.9 mg

Protein	9.3 g

Sodium	279.9 mg

Dietary Exchanges 33.0 Fat, 0.8 Vegetables, 0.5 Meat, 0.1 Other Carbs, 0.3 Starch, 0.3 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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Servings

Ingredients

2.5
2 1/2 cup canned coconut milk 1.0
1 tbsp red curry paste 2.0
2 oz honey 3.25
3 1/4 cup fresh mushrooms 4.0
4 oz fresh green beans 6.0
6 oz firm tofu 4.0
4 each kaffir lime leaves 2.0
2 tsp hot chili peppers, chopped 1.0
1 tbsp fresh cilantro

Directions

Begin by pouring about one-third of the coconut milk into a wok or pan and then cook it until it starts to separate and an oily sheen begins to appear on the surface.
Next, add the red curry paste and palm sugar or honey to the coconut milk. Mix thoroughly, add the mushrooms, stir to combine, and then cook for one minute.
Stir in the remaining coconut milk, bring the mixture back to the boil, and then add the tofu cubes and green beans. Simmer gently for 4 to 5 minutes before adding the kaffir lime leaves and sliced red chilies.
To serve, spoon the curry into a serving dish and garnish it with some of the cilantro.