Usuba
Fettuccine with curry, tofu and broccoli
A spicy Asian dish with coconut milk, spices and vegetables. Tofu and broccoli add heartiness, while curry paste with turmeric provides deep flavor. Perfect for lunch or dinner.
- Total
- 30 min
- Standard serving
- 245.6 g
Ingredients
Total 13- Vegetable oil
1.65 ml≈ 1/3 tsp - Onion
49.5 g≈ 1/3 pcs - Cilantro (Coriander)листья
2 g≈ 2 tsp - Red curry pasteкрасный
0.33 tbsp - Curry powder
0.765 g - Turmeric
0.765 g - Coconut milk
70 ml≈ 4.5 tbsp - Vegetable Broth
32.5 ml≈ 2 tbsp - Brown sugar
1.452 g≈ 1/3 tsp - Firm tofu
56.67 g≈ 4 tbsp - Fettuccini Pasta
23.33 g - Lime
7.14 g - Broccoli
0.83 cup
Instructions
- 1
Step 1
Heat the oil in a pot over medium-high heat. Chop the onion and sauté it in the oil for 2 minutes.
- 2
Step 2
Add cilantro leaves, red curry paste, curry powder and turmeric. Cook for 1 minute, stirring.
- 3
Step 3
Pour in the coconut milk and vegetable broth, add brown sugar. Bring to a boil.
Reduce heat to medium and cook for 5 minutes. Cut firm tofu into cubes and add to the pot. Simmer for another 10 minutes.
- 4
Step 4
In a large pot of boiling salted water, cook the fettuccini pasta according to the package instructions.
Add broccoli florets 2 minutes before the end of cooking.
- 5
Step 5
Drain the pasta with broccoli and add it to the curry sauce with tofu. Mix well.
Serve with lime wedges.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
