5-Minute Gnocchi Curry by @fitgreenmind

10 min

2 servings

🍝

300 g

Gnocchi

🥕

300 g

Mixed vegetables

🫘

200 g

Tofu

🍛

15 ml

Red curry paste

🥥

200 ml

Coconut milk

💧

150 ml

Water

🍋

15 ml

Lime juice

🧂

0.5 g

Salt

🥒

30 g

Cucumber

🌿

3 g

Cilantro

🍋

0.5 each

Lime

  1. Cut
    • tofu
    • cucumber
    • fresh cilantro

    Cut the tofu into bite-size cubes. Chop the cucumber and cilantro for topping, and cut the remaining lime into wedges.

  2. Add
    • vegan potato gnocchi
    • mixed vegetables
    • tofu

    Add 300 g vegan potato gnocchi, 300 g mixed vegetables, and 200 g cubed tofu to a large pot.

  3. Pour
    • canned coconut milk
    • water
    • red curry paste

    Pour 200 ml canned coconut milk and 150 ml water into the pot. Stir in 1 tablespoon red curry paste, 15 ml lime juice, and salt to taste.

  4. Simmer
    • Gnocchi
    • Mixed vegetables
    • Red curry paste

    Cover the pot and bring the curry to a gentle simmer over medium heat. Cook for 5 minutes, until the gnocchi and vegetables are tender.

  5. Stir
    • salt
    • Red curry paste

    Stir the curry well until the sauce is smooth and the ingredients are evenly coated. Taste and adjust the salt if needed.

  6. Divide
    • cucumber
    • fresh cilantro
    • lime wedges

    Divide the curry between 2 bowls and top with cucumber, fresh cilantro, and lime wedges.

5-Minute Gnocchi Curry by @fitgreenmind

10 min

2 servings

🍝

300 g

Gnocchi

🥕

300 g

Mixed vegetables

🫘

200 g

Tofu

🍛

15 ml

Red curry paste

🥥

200 ml

Coconut milk

💧

150 ml

Water

🍋

15 ml

Lime juice

🧂

0.5 g

Salt

🥒

30 g

Cucumber

🌿

3 g

Cilantro

🍋

0.5 each

Lime

Preparation Steps

  1. Step 1/6

    Cut the tofu into bite-size cubes. Chop the cucumber and cilantro for topping, and cut the remaining lime into wedges.

    🫘tofu
    🥒cucumber
    🌿fresh cilantro
    🍋lime wedges
    🔪knife
    🪵cutting board

  2. Step 2/6

    Add 300 g vegan potato gnocchi, 300 g mixed vegetables, and 200 g cubed tofu to a large pot.

    🍝vegan potato gnocchi
    🥕mixed vegetables
    🫘tofu

  3. Step 3/6

    Pour 200 ml canned coconut milk and 150 ml water into the pot. Stir in 1 tablespoon red curry paste, 15 ml lime juice, and salt to taste.

    🥥canned coconut milk
    💧water
    🍛red curry paste
    🍋lime juice
    🧂salt
    🥛measuring jug
    🥄tablespoon
    🥄wooden spoon

  4. Step 4/6

    Cover the pot and bring the curry to a gentle simmer over medium heat. Cook for 5 minutes, until the gnocchi and vegetables are tender.

  5. Step 5/6

    Stir the curry well until the sauce is smooth and the ingredients are evenly coated. Taste and adjust the salt if needed.

    🧂salt
    🥄wooden spoon

  6. Step 6/6

    Divide the curry between 2 bowls and top with cucumber, fresh cilantro, and lime wedges.

    🥒cucumber
    🌿fresh cilantro
    🍋lime wedges

Composition

Ingredients

Types

Vegetables, Plant Protein, Condiments, Spices, Liquids, Fruits, Seasonings

Ingredients

Gnocchi, Mixed vegetables, Tofu, Red curry paste, Coconut milk, Water, Lime juice, Salt, Cucumber, Cilantro, Lime

Notes

Mixed vegetables (favorite veggie mix, or fresh veggies if more time), Tofu (of your choice), Coconut milk (canned), Lime juice (juice of half a lime), Salt (to taste), Cucumber (for topping, amount not given), Cilantro (for topping, amount not given), Lime (for topping, amount not given)

Allergens

Soy

Dietetics

Dietary regimen

Egg-Free, Plant-Based, Lactose-Free

Calories

620 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 76g, Fat: 25g, Fiber: 9g, Sugars: 8g, Saturated Fat: 17g

Nutritional Information

Minerals

Calcium: 340mg, Iron: 5.2mg, Potassium: 760mg, Sodium: 620mg, Magnesium: 85mg

Vitamins

Vitamin C: 26mg, Vitamin A: 240µg, Vitamin K: 35µg, Folate: 65µg

Preparation

Time Information

Preparation

5 minutes

Cooking

5 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

measuring jug, tablespoon, knife, cutting board, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Quick Dinner, Weeknight Dinner, Lunch, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Thai

Geographic

to inform

Various

Aspect

Texture

Creamy, Soft, Tender, Silky, Juicy

Flavors

Spicy, Creamy, Savory, Tangy, Herbal, Coconutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without fresh cucumber and cilantro toppings,Thaw overnight in the refrigerator before reheating)