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Green Bean and Tofu Curry
Source: dLife

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

Rating:
Prep Time: 2 minutes
Cook Time: 7 minutes
Difficulty: Easy

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
6 Fat , 1 Vegetables , 1 Meat , 1/2 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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Servings
Ingredients

2 1/2 cup  canned coconut milk
1 tbsp  red curry paste
2 oz  honey
3 1/4 cup  fresh mushrooms
4 oz  fresh green beans
6 oz  firm tofu
4 each  kaffir lime leaves
2 tsp  hot chili peppers, chopped
1 tbsp  fresh cilantro
Directions
  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon the curry into a serving dish and garnish it with some of the cilantro.

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