Pf Chang’s Coconut Curry Vegetables

May 19, 2023May 19, 20230 4
Coconut Curry Vegetables Recipe - A delicious vegetarian and vegan Indian-inspired vegetable curry that is healthy, spicy and comforting for a cold day.
in Curry

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion , cut into 3/4-inch cubes
1 small red bell pepper , cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot , thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Nutrision Information

Servings Per Recipe
4
Calories
390
Sugar
13g
Fat
25g
Coconut Curry Vegetables is a traditional Indian curry recipe adapted and modified for modern taste and dietary preferences. It is an easy-to-create, warm and flavorful dish that relies on the spices for its bold and rich flavor. The coconut milk gives the curry a creamy texture and balances the intense heat of the curry powder. The vegetables serve up a ton of nutrients and fibres, improving the dish and making it ideal for vegetarians and vegans.

Instructions

1.In a large pan, heat the oil over medium heat.
2.Add the tofu cubes and cook for 2-3 minutes on each side until browned. Remove from the pan and set aside.
3.Add onion and bell pepper to the same pan and sauté for 3-4 minutes until the onion is translucent.
4.Add mushrooms, broccoli, carrots, and sugar snap peas and continue to sauté for 5-6 minutes until the vegetables are tender.
5.In a small mixing bowl, stir together the coconut milk, soy sauce, curry powder, brown sugar, vinegar, and cornstarch until smooth.
6.Add the coconut milk mixture to the pan and stir to coat the vegetables. Simmer for 5-6 minutes until the sauce thickens.
7.Add the peanuts and the cooked tofu to the pan and stir well to incorporate.
8.Serve the curry hot, garnished with additional peanuts and fresh herbs if desired.

PROS

Coconut Curry Vegetables are vegetarian and vegan-friendly, filling, and packed with nutrients like fiber, vitamins, minerals.
The recipe can easily be customized according to dietary needs and taste buds.

CONS

If you are allergic to peanuts, avoid adding them to the recipe.
Coconut milk is high in calories and saturated fats, so much only be consumed in moderation.
The recipe may take longer to prepare, cook and clean up compared to most recipes.

HEALTH & BENEFITS

The vegetables in this curry recipe are rich in nutrients, vitamins, and minerals that provide health benefits such as maintaining healthy skin, boost immunity, improve digestion, manage weight, reduce inflammation, and prevent chronic diseases like cancer and heart disease.

Print

Leave a Reply

Your email address will not be published.