Name: Vegetarian low-carb red Thai-style curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 medium green pepper (deseeded); 1 large carrot; 6 baby sweetcorn; 160 g marinated tofu; handful cashews; 3-5 tbsp vegetarian Thai red curry paste (according to how much heat you like); 1 can reduced fat coconut milk; 1 red chilli (optional); 1 lime (optional)

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A gorgeous curry with cauliflower rice, quick and simple to prepare in under 30 minutes. It's packed with vitamins from the veggies and protein from the tofu. And when served with cauliflower rice, the whole plate is low-carb! ‪

This gorgeous Thai-style red curry is a family favourite as it’s quick and simple to prepare in under 30 minutes, and is packed with vitamins from the veggies and protein from the tofu.

Here’s how to make this spicy, deliciously creamy, low-carb red curry.

Ingredients

1 tbsp vegetable oil
1 medium green pepper deseeded
1 large carrot
6 baby sweetcorn
160 g (5.64 oz) marinated tofu
handful cashews
3-5 tbsp vegetarian Thai red curry paste according to how much heat you like
1 can reduced fat coconut milk
1 red chilli optional
1 lime optional

Instructions

Heat the oil in a wok until very hot.
Cut the pepper into inch pieces, the carrot into thin slices and the sweetcorn lengthways and add to the wok for a couple of minutes until just taking on colour.
Add the tofu and cashews, fry until heated through, then add the paste and stir through.
When it starts to release a strong, hot aroma, add the coconut milk and simmer gently for a couple of minutes, then turn off the heat.
Serve with a wedge of lime and a few thin slices of fresh chilli, if desired.

Here’s that low-carb red curry recipe in a printable format:

Vegetarian low-carb red Thai-style curry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings:

Author: Emily Leary

A creamy, spicy vegetarian Thai-style red curry.

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Metric – Ounces

Ingredients

1 tbsp vegetable oil
1 medium green pepper deseeded
1 large carrot
6 baby sweetcorn
160 g marinated tofu
handful cashews
3-5 tbsp vegetarian Thai red curry paste according to how much heat you like
1 can reduced fat coconut milk
1 red chilli optional
1 lime optional

Instructions

Heat the oil in a wok until very hot.
Cut the pepper into inch pieces, the carrot into thin slices and the sweetcorn lengthways and add to the wok for a couple of minutes until just taking on colour.
Add the tofu and cashews, fry until heated through, then add the paste and stir through.
When it starts to release a strong, hot aroma, add the coconut milk and simmer gently for a couple of minutes, then turn off the heat.
Serve with a wedge of lime and a few thin slices of fresh chilli, if desired.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Spicy mains

Keywords: curry, mains, spicy, vegetarian

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For another delicious vegetarian main, try my lentil shepherds pie.