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Ингредиенты
- Why it’s better for you? Overflowing with seasonal produce and way, way less saturated fat
- summer vegetable coconut curry
- Ingredients
- 2 tablespoons grapeseed oil, divided
- 14 ounces extra-firm tofu, squeezed dry and cubed
- 1/3 cup unsweetened green tea
- 3 medium zucchini, sliced into 1/3-inch-thick coins
- 1 cup fresh organic yellow corn kernels (from 2 medium ears)
- 1 pint grape or cherry tomatoes
- 2 large shallots, thinly sliced
- 4 cups packed fresh baby spinach
- 1 recipe Coconut Curry Sauce (see below)
- 1/4 cup toasted coconut chips or roasted peanuts
- 1/4 cup fresh cilantro leaves
- Per serving: 1050 calories, 77g total fat, 24g saturated fat, 1220mg sodium, 47g total carbohydrate, 11g dietary fiber, 43g protein
View Full Recipe at Jackie Newgent
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1397g | |
| Calories 998 | |
| Calories from Fat 463 | 46% |
| Total Fat 52.15g | 65% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 410mg | 17% |
| Potassium 3591mg | 103% |
| Total Carbs 117.36g | 31% |
| Dietary Fiber 16.7g | 56% |
| Sugars 75.83g | 51% |
| Protein 36.36g | 58% |
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