Spicy Coconut Curry & Dark Chocolate (Tea)Cupcake

Spicy Coconut Curry (with Tofu)


Garlic – 2 to 3 cloves

Green Chili – 2 to 3 little ones

Ginger paste – 1/2 tbls

Red Bell Pepper – 1 big

Vegetable broth – 1/2 cup

Vegetables – 1 lbs (This one has mushrooms, red peppers and green onions)

Olive oil – 1/2-1 tbls

Coconut milk – 3/4 to 1 cup

Cayenne pepper – to taste

Soft Tofu – 8 oz (or any other protein you prefer)

Sea salt – to taste


1. Blend the following – garlic, green chili, ginger paste, red bell pepper, vegetable broth, salt (if required).

2. In a bowl lightly saute vegetables in olive oil (in low heat). Say ~ 3-5 mins

3. Add blended paste from step 1. Bring to boil.

4. Add coconut milk. Bring to boil.

5. Add tofu (or whatever protein you’d like). Simmer until you get to the consistency you desire.

6. Eat by itself or with cottage cheese on the side.


Calories ~ 700 calories; Protein ~ 30 gm; Fat ~ 50 gm; Carb ~ 30 gm

Finish off this awesome meal with some of this all protein dark chocolate goodness!

For the recipe check out… http://theoffsetspatula.wordpress.com/2010/07/18/and-were-back-on/

Slightly high in fat maybe… but how often do you get a dessert which has ~ 35 gm of protein and less than 5 gm of carbs!

2 responses to “Spicy Coconut Curry & Dark Chocolate (Tea)Cupcake

  1. Pingback: And we’re back on! « The Offset Spatula

  2. Ranjani July 19, 2010 at 4:56 pm

    Ok seriously. I LOVE your blog 😀

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