Red Curry With Vegetables Recipe

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Nutrition per serving    (USDA % daily values)
CAL
445
FAT
97%
CHOL
0%
SOD
34%

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Ingredients for 4 servings

1 lime, quartered

1/2 teaspoon salt

1 14-ounce package extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes

2 teaspoons lime juice

4 teaspoons canola oil, divided

1 pound sweet potato, cut into 1-inch cubes

1/3 cup chopped fresh cilantro

1 tablespoon brown sugar

1/2 cup vegetable broth or reduced-sodium chicken broth

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 14-ounce can lite coconut milk

1-2 teaspoons red Thai curry paste

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