nutritional information

Per 1-cup serving:

  • Calories: 196
  • Protein: 9 g
  • Total Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 795 mg
  • Fiber: 5 g
  • Sugar: 6 g
Vegan

Panang Cucumber Curry

Serves 6

30 minutes or fewer

With a little heat and a spicy curry paste, cucumbers star in a hearty Indonesian dish. Serve in bowls with steamed basmati rice.
  • 1 Tbs. canola oil
  • 1 4-oz. can panang curry paste, such as Maesri
  • 1 13-oz. can light coconut milk
  • 3 kaffir lime leaves, or 1 ½ tsp. grated lime zest
  • 1 ½ tsp. low-sodium soy sauce, plus more to taste, optional
  • 1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into ¾-inch cubes (2 cups)
  • 1 small red bell pepper, cut into strips (1 cup)
  • ½ onion, thinly sliced
  • ⅔ cup Thai basil leaves or coarsely chopped sweet basil leaves
  • 14 oz. extra-firm tofu, drained and cut into ¾-inch cubes
  • ¼ cup coarsely chopped cilantro
  • 2 tsp. fresh lime juice

1. Heat oil in large skillet over medium-low heat. Add curry paste, and cook 4 minutes, or until paste thickens and begins to brown, stirring often. Stir in coconut milk, kaffir lime leaves, and soy sauce (if using). Simmer 5 minutes, or until sauce thickens enough to coat back of spoon.

2. Add cucumber, bell pepper, and onion to curry sauce. Simmer 10 to 12 minutes, or until cucumber is crisp-tender. Stir in basil, then gently fold in tofu. Simmer 3 minutes, or until tofu is heated through. Stir in cilantro and lime juice. Season with more soy sauce, if desired.

September 2011 p.72

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comments

Okay. I didn't deseed the cucumber. I thought the seedy slices tasted better than the cucumber slices without seeds.

Tamara - 2013-07-22 04:33:40