Directions
Sub-Title: A Delectable Vegan Thai Dish Made With Gluten-Free Grains
Quick Description: This sweet green curry features tofu and pea sprouts, providing a delicious vegan twist on traditional Thai cuisine while keeping the nutrients high and the taste just as amazing.
Ingredients List:
– ½ cup brown rice (gluten free)
– ¼ cup red lentils (gluten free)
– 1 tablespoon coconut oil
– 1 large onion, finely chopped
– 1 teaspoon grated ginger
– 2 cloves garlic, minced
– 2 medium carrots, shredded
– 1 tablespoon curry powder
– 1 tablespoon ground coriander
– 1 can (15 oz) chickpeas (drained and rinsed)
– ¾ – 1 pound firm tofu, cubed
– 1 cup frozen edamame (pea sprouts), thawed
– Salt and black pepper, to taste
Instructions:
1. In a large pot, bring water to boil. Add the brown rice, red lentils, and salt to taste. Cover and let cook until tender, about 20 minutes. Set aside.
2. In a large skillet over medium heat, add the coconut oil and sauté the onions until translucent. Add the ginger, garlic, and carrots and stir until fragrant.
3. Stir in the curry powder, ground coriander, and drained chickpeas. Cook for another minute or two, stirring constantly, to incorporate all the spices.
4. Meanwhile, in a separate bowl, combine the tofu and pea sprouts. Season with salt and pepper and set aside.
5. Once the rice and lentils have cooked, add them back into the pan along with the tofu mixture. Gently stir everything together and season with additional salt and pepper if desired. Serve immediately or cover and keep warm.
Note: Make sure to adjust the seasonings to your liking. The dish will be very mild due to the use of tofu instead of meat, but you can always add more curry powder or hot sauce to your liking. Enjoy!
Difficulty Level: Easy
Nutritional Information:
– Calories per serving: 400-500 calories
– Fat: 8-10 g
– Protein: 12-15 g
– Carbohydrate: 35-40 g
– Dietary Fiber: 10-15 g
– Sugar: 0-5 g
– Cholesterol: 0 mg
– Sodium: 200-300 mg
Total Time Needed: 25-30 minutes
Steps
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1
Done
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In a large pot, bring water to boil. Add the brown rice, red lentils, and salt to taste. Cover and let cook until tender, about 20 minutes. Set aside. |
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2
Done
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In a large skillet over medium heat, add the coconut oil and sauté the onions until translucent. Add the ginger, garlic, and carrots and stir until fragrant. |
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3
Done
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Stir in the curry powder, ground coriander, and drained chickpeas. Cook for another minute or two, stirring constantly, to incorporate all the spices. |
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4
Done
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Meanwhile, in a separate bowl, combine the tofu and pea sprouts. Season with salt and pepper and set aside. |
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5
Done
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Once the rice and lentils have cooked, add them back into the pan along with the tofu mixture. Gently stir everything together and season with additional salt and pepper if desired. Serve immediately or cover and keep warm. |
