Avocado Curry
Ingredients
- Curry: ⓘ
- 1 (14 ounce) can coconut milk
- 1/2 large avocado - peeled, pitted, and diced ⓘ
- 1/2 cup water, or as needed ⓘ
- 3 tablespoons seasoning sauce (such as Golden Mountain(R)) ⓘ
- 2 tablespoons green curry paste, or more to taste ⓘ
- 1/2 lime, juiced ⓘ
- Stir Fry: ⓘ
- 2 cups green beans ⓘ
- 8 ounces tempeh, cubed ⓘ
- 1 carrot, cut into matchstick-size pieces
- 1/2 large avocado - peeled, pitted, and diced ⓘ
Instructions
- Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.
- Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more.
Nutrition & Diet Analysis (per serving)
291
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).