Jungle curry

by team nuut

We’re kicking 2020 to the curb! renuut is an exclusive 28 day workout and plant-based meal plan of deliciously healthy recipes designed to help you get lean, feel lighter and glow. Team pick?

Our Jungle Curry - it busts weeknight stress at the end of a long workday.

1 cup uncooked jasmine rice
1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
2 tbsp canola oil, divided 2 cups (2-inch) cut green beans
1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
1 red bell pepper, cut into julienne strips
2 tbsp green curry paste
1 cup organic vegetable broth
3 tbsp lower-sodium soy sauce
2 tsp brown sugar
2 tsps grated lime rind
1 cup thinly sliced fresh basil Lime wedges (optional)
What to do:
1. Cook rice according to package directions, omitting salt and fat.

2. Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.

3. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil to pan and swirl to coat.

4. Add tofu, sauté for 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm.

5. Wipe pan clean with a paper towel and return pan to medium-high heat.

6. Add remaining 1 tablespoon oil; swirl to coat.

7. Add green beans, eggplant, and bell pepper and sauté for 3 minutes, stirring occasionally.

8. Add curry paste cooking for 30 seconds, stirring frequently.

9. Add broth, soy sauce, sugar, and rind then cook for 5 minutes, stirring occasionally. Add reserved tofu and cook for 1 minute.

10. To serve, place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 ½ cups tofu mixture and ¼ cup basil. Serve with lime wedges.