35 minutes
A harmonious blend of creamy coconut, bold curry spices, and a medley of fresh vegetables paired with firm tofu. Perfect for a nutritious and comforting meal.
Broccoli Heads, sliced into florets
0 oz
Firm Tofu, pressed and cubed
0 oz
Coconut Milk, canned
0.25 fluid ounces
Medium Onion, chopped
each
tablespoons
to taste
to taste
1. Prep Vegetables and Tofu
Slice the broccoli into florets, and press the tofu gently to remove excess moisture, then cut it into bite-sized cubes.
2. Cook Onions in Coconut Milk
In a large saucepan, heat the solid part of the coconut milk until melted. Add chopped onion and season with salt and pepper. Cook for 5 to 7 minutes, until onions are translucent.
3. Toast Curry Powder
Sprinkle in the curry powder, letting it toast for a few seconds to release aromatic oils.
4. Simmer with Coconut Milk
Pour in the remaining coconut milk and stir, bringing the mixture to a simmer.
5. Add Tofu and Vegetables
Add the tofu and your choice of vegetables to the saucepan. Cover and let it cook for another 5 to 7 minutes.
6. Season and Serve
Stir to combine and coat the tofu and vegetables with the curry sauce. Adjust seasoning and serve over cooked rice or grains.
Enhance flavor by marinating tofu in soy sauce, ginger, garlic, and turmeric before frying.
Toast whole spices like cumin and mustard seeds in oil, then add ground spices at different stages for depth and aroma.
Allow the curry to rest for a few hours or overnight in the fridge to deepen the flavors.
Regularly taste and adjust the balance of salty, sweet, tangy, and spicy, with sugar or lime juice as needed.
Use a variety of colorful, seasonal vegetables, sliced uniformly. Blanch slower-cooking veggies like carrots before adding to the curry.
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