Full of flavour and crunch, this tofu green curry is a great option for a quick and delicious weeknight meal.
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.
Divide the rice among serving bowls. Spoon over the curry. Sprinkle with coriander and coconut flakes.
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.
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%)