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Tofu green curry with coconut flakes

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  • High in protein
  • No added sugar
  • Wheat free
  • Sesame free
  • Nut free
  • Lactose free
  • Egg free
  • Dairy free

Full of flavour and crunch, this tofu green curry is a great option for a quick and delicious weeknight meal.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Tofu green curry with coconut flakes

Ingredients

  • 2 x 300g pkts Coles Nature’s Kitchen Firm Tofu
  • 1 tbs peanut oil
  • 1 bunch baby broccoli, chopped, stems and tops separated
  • 1/4 cup (75g) green curry paste
  • 400ml can coconut cream
  • 60g chopped kale
  • 2 x 250g pkts microwavable white rice
  • Coriander sprigs, to serve
  • Toasted coconut flakes, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cut the tofu in half horizontally, then cut each half into 4 squares.

  2. Step 2

    Heat the oil in a large deep frying pan over medium-high heat. Cook the tofu, in batches, for 2-3 mins each side or until golden brown. Transfer to a plate lined with paper towel.

  3. Step 3

    Add baby broccoli stems to the pan. Cook, stirring, for 3 mins or until bright green and tender crisp. Add the curry paste. Cook, stirring, for 30 secs or until aromatic. Stir in the coconut cream and 1/4 cup (60ml) water. Return the tofu to the pan with the kale and baby broccoli tops. Cook, stirring, for 2 mins or until kale just wilts. Season.

  4. Step 4

    Meanwhile, heat the rice in the microwave following packet directions.

  5. Step 5

    Divide the rice among serving bowls. Spoon over the curry. Sprinkle with coriander and coconut flakes.

Recipe tip

Serve with lime wedges.

Waste wise: Make kale chips with any leftover kale leaves. Place on a baking tray and spray with olive oil spray. Bake at 200°C for 12-15 mins or until just crisp.

Nutrition Information

Per Serve

Energy: 2903kJ/694 Cals (33%)

Protein: 33g (66%)

Fat: 39g (56%)

Sat fat: 19g (79%)

Carb: 50g (16%)

Sugar: 5g (6%)

Fibre: 6g (3%)

Sodium: 419mg (21%)

Tofu green curry with coconut flakes

Tofu green curry with coconut flakes
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 2 x 300g pkts Coles Nature’s Kitchen Firm Tofu
  • 1 tbs peanut oil
  • 1 bunch baby broccoli, chopped, stems and tops separated
  • 1/4 cup (75g) green curry paste
  • 400ml can coconut cream
  • 60g chopped kale
  • 2 x 250g pkts microwavable white rice
  • Coriander sprigs, to serve
  • Toasted coconut flakes, to serve
    Description

    Full of flavour and crunch, this tofu green curry is a great option for a quick and delicious weeknight meal.

    Method

    1. Step 1

      Cut the tofu in half horizontally, then cut each half into 4 squares.

    2. Step 2

      Heat the oil in a large deep frying pan over medium-high heat. Cook the tofu, in batches, for 2-3 mins each side or until golden brown. Transfer to a plate lined with paper towel.

    3. Step 3

      Add baby broccoli stems to the pan. Cook, stirring, for 3 mins or until bright green and tender crisp. Add the curry paste. Cook, stirring, for 30 secs or until aromatic. Stir in the coconut cream and 1/4 cup (60ml) water. Return the tofu to the pan with the kale and baby broccoli tops. Cook, stirring, for 2 mins or until kale just wilts. Season.

    4. Step 4

      Meanwhile, heat the rice in the microwave following packet directions.

    5. Step 5

      Divide the rice among serving bowls. Spoon over the curry. Sprinkle with coriander and coconut flakes.