Avocado Curry
Serve this easy curry over brown rice. If you're not a fan of spice, make sure to remove the seeds and membrane of the jalapeno and start with half of the recommended amount. Taste the sauce while it's in the food processor so it's easy to add more jalapeno as you like.
Nutrition
Calories: 286.3 kcalCarbohydrates: 28.6 gProtein: 19.4 gFat: 11.8 gSaturated Fat: 2.1 gCholesterol: 1.6 mgSodium: 391.1 mgPotassium: 737 mgFiber: 8.23 gSugar: 4.7 gCalcium: 214.3 mgIron: 3.2 mg
Ingredients
- 1 avocado
- 1 t. fresh lime juice
- 2 cloves garlic crushed
- 1 t. fresh ginger grates
- 1/2 jalapeno
- 1/4 onion minced
- 1/2 pkg. silken tofu
- 2 c. skim milk
- 1 T. curry powder
- 2 t. garam masala
- 1/2 t. salt
- 6 c. mixed vegetables
- 8 oz. tempeh cubed
- 1 T. low-sodium soy sauce + 1/4 C. water
Instructions
- 1. Steam mixed vegetables until al dente.
- 2. Fry tempeh with soy sauce and water until lightly browned.
- 3. Combine avocado, lime juice, garlic, ginger, jalapeno, onion, tofu, milk, curry powder, garam masala and salt in a food processor and puree. Adjust spices and lime juice to taste.
- 4. Add vegetables and sauce to tempeh. Stir to coat and heat until warmed through.