Red Curry with Vegetables

I did this recipe on Sunday but I used chicken instead of Tofu and I added a red pepper, an onion and half a red chili to add spice to it. Instead of rice I served it with bulgur as it has no cholesterol. A serving of bulgur provides 5.6 g protein and 33.8 g carbohydrates, with less than 1 g of total sugars, 8.2 g fibre, 1.8 mg of iron. 
http://www.livestrong.com/article/359807-bulgur-wheat-nutritional-information/

Sweet potato is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese.

Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2667/2#ixzz1r6rm077p

4 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

INGREDIENTS

• 4 teaspoons canola oil, divided
• 1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
• 1 pound sweet potato, cut into 1-inch cubes
• 1 14-ounce can lite coconut milk
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1-2 teaspoons red Thai curry paste
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro
• 1 lime, quartered

• PREPARATION

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

  NUTRITION

  Per serving: 348 calories; 16 g fat ( 6 g sat , 4 g mono ); 0 mg cholesterol; 41 g carbohydrates; 13 g protein;7 g fiber; 451 mg sodium; 578 mg potassium.
  Nutrition Bonus: Vitamin A (400% daily value), Vitamin C (45% dv), Calcium (25% dv), Iron (15% dv).
  Carbohydrate Servings: 2