Tag Archives: curry

Red Curry Tofu With Spaghetti

I’ve given in to the fact that this blog will be more to remember the recipes I create than a lifestyle blog with weekly or even monthly posts. Ah well, this RD is fine with that.

Back when Alex and I first moved in together, we participated (Read I made us participate) in meatless Mondays. And, by meatless Mondays I mean we ate at least one meal weekly with no meat. We would have eggs or pizza or some crazy recipe I found on pinterest. Lately, we have been eating more poultry and less veggie focused meals. This is one of the first tofu recipes I found in those first few months and we had all but forgotten about it until I let Alex meal plan this past weekend.

I had spent the weekend up at the lake with my family and Alex stayed in the city. Since, I was getting home later than usual on Sunday he did all of the meal planning. I was pretty impressed with his selections: fried chicken, shrimp curry with rice, and this curry with tofu. Two out of three recipes were actually pretty healthy.  And the proteins were much more diverse than last week. He must have been craving curry with two different dishes set for this week. He found the recipes on the recipe book/app that came with our computers-lenovo yoga pro 2. It has a wide selection of different meals, sides, and desserts. I adapted the recipe to better fit our tastes as the recipe called for it to be eaten cold or at room temperature which Alex dislikes greatly. Plus I prefer cooked veggies to raw nine times out of ten.

This recipe is delicious, filling, protein and fiber packed! Winning all around plus there are leftovers for lunch tomorrow and maybe for Saturday too.

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Red Curry Tofu with Spaghetti (makes 6 servings)

Ingredients:

1 package extra firm tofu

2 medium carrots, peeled and cut into thin slices

2 bell peppers, sliced lengthwise thinly (julienned)

1 package peeled edamame (I got it at Trader Joe’s)

1 1/2 Tbsp Canola oil

3/4 jar of Thai Red Curry Sauce (from Trader Joe’s)

3/4 package of whole wheat thin spaghetti (I used aldi’s fit and active brand)

Directions:

1. Drain the Tofu and cut into bite size squares. Place onto paper towels to drain

2. Cook the spaghetti per directions on the box. Drain once done and mix with ~ 1/4 of the jar of sauce

3. Heat the oil in a medium saute pan. Add in the carrots, bell peppers and tofu. Cook for 5-6 minutes, stirring occasionally.

4. Add in the  and the sauce. Cook for 3-4 more minutes

5. Add about 1/6 of the pasta and veggie/tofu mixture on a plate and eat!

Nutrition Facts: 390 calories, 44 grams carbohydrates, 23 grams protein, 15 grams total fat, 9 grams fiber

So nutritious, so delicious. What’s your favorite way to eat tofu?

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Coconut Rice with Shrimp Curry

Well it’s amazing how time flies when you are having fun! The past few months have flown by with wedding planning and family events. Congrats to my little bro for graduating college and my little cousin for her graduation from high school. There has been a ton of family time along with lovely relaxing up at the lake house.

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My cooking in the kitchen has been less than creative. I’ve been following other people’s recipe and while everything was been delicious it hasn’t been original. This one itself was tweaked from a  recipe online that I found and wrote down. Cannot fine the original recipe so I figured I’d give it to all of you. It was quick and easy, perfect for a weeknight dinner

I used raw shrimp but you could use cooked if you prefer which would shorten the cooking time by 4-5 minutes. The recipe is also pretty spicy so feel free to cut back on the red pepper flakes if you don’t like heat.

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Coconut Rice with Shrimp Curry (serves 4)

2/3 cup jasmine rice

1 can light coconut milk

1.5 tbsp canola oil

1 medium yellow onion, chopped small

3/4 bag of devined, raw shrimp, peel if not already done so

1.75 Tbsp sweet curry

1/4 tsp ground cinnamon

1/8 tsp red pepper flakes

1 cup frozen or fresh peas

salt and pepper to taste

1 1/2 cups hot water

Directions:

1. In medium sauce pan heat coconut milk and rice, cover and cook over low heat for 12-13 minutes until rice is cooked. Let sit for 5-10 minutes before serving

2. Meanwhile heat half of oil in a large sauce pan or dutch oven, salt and pepper shrimp and cook for 2-3 minutes per side or until cooked. Remove shrimp from pan

3. Add rest of oil and chopped onion. Cook for 3 minutes until softened.

4. Add in curry powder and cinnamon. Add in the hot water and peas. Cooked for 5 minutes.

5. Add the shrimp back in and cook for another minute until the sauce is thickened and the shrimp are warm and fully cooked

6. Serve a quarter of the cooked coconut rice with a quarter of the shrimp mixture

Nutrition Facts: 1/4 recipe 335 kcal, 15 grams protein, 13 grams fat , 40 grams carbohydrates, 3 grams fiber

What has been cooking in your kitchen?

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