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Vegetable Curry

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 4 servings

INGREDIENTS

Vegetable Curry

DIRECTIONS

  • In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.
  • Prepare rice according to package directions.
  • Meanwhile, heat wok or large skillet over high heat. When smoking add oil. Add vegetables and stir fry until tender. Remove from wok.
  • Add tofu to wok, stir fry for 1 minute. Add ¼ cup curry sauce; stir fry until evaporated.
  • Add vegetables and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.

USE NATURAL & ORGANIC PRODUCTS WHENEVER POSSIBLE.

NUTRITIONAL INFORMATION

Serving Size: ¼ of recipe
  • Calories 420kcal -
  • Total Fat 16g -
  • Saturated Fat 7g -
  • Cholesterol 0mg -
  • Sodium 485mg -
  • Carbohydrates 18g -
  • Fiber 5g -
  • Protein 10g -