In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. With that in mind I am passing on this recipe suggestion from Martine at Low Carb Vegan Blog. It is for a lower carb vegan style Thai curry soup which uses Tofu, and if you would like a little more information about Tofu, then please use this link here
Serves 3 - 4
1 onion, minced
1 bell pepper, in strips
1 garlic clove, minced
2-3 handfuls of green beans, peas or broccoli, in small pieces
2-3 handfuls of cauliflower, in small pieces
1 1/2 cup (1 can) cooked chickpeas (optional, use only if the carb count doesn't have to be super low)
1 heaped teaspoon un-chicken or vegetable bouillon powder
3 cups water
2 tablespoons (green) Thai curry paste
3 oz. /100 g creamed coconut in a block (or replace half the water with a can of coconut milk)
16 oz. / 500 g firm or extra firm tofu, cubed
In the mean time, fry up the tofu cubes in some oil until they are crispy and golden brown. Divide the soup over 3 or 4 bowls and sprinkle the tofu on top."
Readers please remember, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan