VEGETABLE RED RECIPES

Name: Veggie Thai red curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 200g firm tofu, cubed; 4-5 tbsp soy sauce; juice 3 limes; 2 red chillies, 1 finely chopped, 1 sliced into rounds; 2 tbsp vegetable oil; 400ml can reduced-fat coconut milk; 1 courgette, chopped into chunks; 1 small aubergine, chopped into chunks; ½ red pepper, deseeded and chopped into chunks; 140g mushrooms, halved; 140g sugar snap pea; 20g pack basil, leaves picked; 1 tsp brown sugar; jasmine rice, to serve; 3 red chillies; 1 lemongrass, roughly chopped; 3 shallots, roughly chopped; ½ red pepper, deseeded and roughly chopped; zest 1 lime; stalks from 20g pack coriander; thumb-size piece ginger, grated; 2 garlic cloves; 1 tsp freshly ground pepper; 1 tsp ground coriander

VEGGIE THAI RED CURRY RECIPE | BBC GOOD FOOD

Veggie Thai red curry recipe | BBC Good Food image

This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour

Provided by Good Food team

Categories Dinner, Main course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 24

Ingredients

200g firm tofu, cubed
4-5 tbsp soy sauce
juice 3 limes
2 red chillies, 1 finely chopped, 1 sliced into rounds
2 tbsp vegetable oil
400ml can reduced-fat coconut milk
1 courgette, chopped into chunks
1 small aubergine, chopped into chunks
½ red pepper, deseeded and chopped into chunks
140g mushrooms, halved
140g sugar snap pea
20g pack basil, leaves picked
1 tsp brown sugar
jasmine rice, to serve
3 red chillies
1 lemongrass, roughly chopped
3 shallots, roughly chopped
½ red pepper, deseeded and roughly chopped
zest 1 lime
stalks from 20g pack coriander
thumb-size piece ginger, grated
2 garlic cloves
1 tsp freshly ground pepper
1 tsp ground coriander

Steps:

Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

Nutrition Facts : Calories 233 calories, FatContent 18 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 3.06 milligram of sodium

RED LENTIL AND VEGETABLE SOUP - GOOD HOUSEKEEPING

Red Lentil and Vegetable Soup - Good Housekeeping image

This meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol.

Provided by GOODHOUSEKEEPING.COM

Categories dairy-free healthy low-calorie low-fat vegan vegetarian dinner lunch main dish soup

Total Time 30 minutes

Prep Time 0S

Cook Time 0S

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp. olive oil
4 medium carrots
1 small onion
1 tsp. ground cumin
1 can diced tomatoes
1 can vegetable broth
1 c. dried red lentils
1/4 tsp. salt
1/8 tsp. ground black pepper
1 bag baby spinach

Steps:

In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

Nutrition Facts : Calories 265 calories

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