summer vegetable coconut curry Recipe

Ingredients

• Why it’s better for you? Overflowing with seasonal produce and way, way less saturated fat
• summer vegetable coconut curry
• Ingredients
• 2 tablespoons grapeseed oil, divided
• 14 ounces extra-firm tofu, squeezed dry and cubed
• 1/3 cup unsweetened green tea
• 3 medium zucchini, sliced into 1/3-inch-thick coins
• 1 cup fresh organic yellow corn kernels (from 2 medium ears)
• 1 pint grape or cherry tomatoes
• 2 large shallots, thinly sliced
• 4 cups packed fresh baby spinach
• 1 recipe Coconut Curry Sauce (see below)
• 1/4 cup toasted coconut chips or roasted peanuts
• 1/4 cup fresh cilantro leaves
• Per serving: 1050 calories, 77g total fat, 24g saturated fat, 1220mg sodium, 47g total carbohydrate, 11g dietary fiber, 43g protein
View Full Recipe at Jackie Newgent