Thai Red Curry with Tofu, Vegetables, and Quinoa

Cooktime: 30Serves: 4Calories: 531


  • 1 pkg medium/firm tofu
  • 1 large eggplant
  • 1 tbsp of olive oil
  • 1/3 cup Thai red curry paste
  • 2 cans of light coconut milk
  • 1/2 cup of low sodium vegetable broth
  • 1 cup of fresh or frozen green beans
  • 1 cup of fresh or frozen okra
  • Coriander
  • salt & pepper
  • 1 tbsp of lime juice
  • 2 cups of white quinoa
  • 4 cups of water
  • 1/8 tsp of salt


  1. Drain tofu between paper towel for 30 minutes.

    Cut eggplant in small cubes, beans in half and cut & remove the top of the okra.

    Prepare the quinoa by mixing the water and salt together & bring to boil with a cover. Reduce heat at low & cook until there is no more water. Rest for 5 min.

    In a large skillet with cover, heat oil over medium heat, fry curry paste and add 1/4 tsp of salt, stirring for 2 minutes. Stir in coconut milk and broth; bring to boil. Taste the mixture to see if it is spicy enough, if not adjust by adding more Thai red curry paste.

    Add tofu, eggplant and green beans. Reduce heat and simmer covered until they cooked, 6-8 minutes.

    Add okra and coriander; simmer for 1 minute. Adjust taste by adding more coriander. Stir in lime.

    Serve quinoa and mix of vegetables of top with a little bit of liquid.

    Enjoy that healthy, vegetarian recipe!

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