Are You Curr-EAL? (High Protein Coconut Curry)

Are You Curr-EAL? (High Protein Coconut Curry)

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eeek! real-life messy pan!

eeek! real-life messy pan!

Time: 15-25 mins, Servings: 4

Ingredients

  • 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)

  • 1 Tbsp fresh grated ginger or 1 tsp ground

  • 2 scallions

  • 1.5 cup broccoli florets

  • 1 Yam(or sweet potato), grated (grating makes for really quick cooking)

  • 2 diced carrots

  • 1/2 cup diced tomato

  • 2  tsp curry powder

  • 1 tbsp red curry paste

  • 1 14-ounce cans light coconut milk (sub full-fat for richer texture)

  • 1 cup veggie broth (plus about 1/4 cup for sautéing)

  • Sea salt and black pepper (to taste)

  • 1 tbsp maple syrup

  • 1 lime, juiced

  • 8oz super/extra firm tofu, pressed 225g

  • 1 lime, juiced


FOR SERVING optional

  • Fresh lime or lemon juice

  • Cilantro, mint, and/or basil


Instructions

  1. Heat a large saucepan or pot to medium heat and add splash of broth. Add the scallion, carrot, and yam. Cook, stirring frequently, until softened – about 5 minutes.

  2. Add curry powder, curry paste, garlic, ginger, veggie stock, broccoli, tofu, maple syrup and coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

  3. Add the tomatoes in the last 5 minutes.

  4. Serve with rice or quinoa and garnish with fresh lime juice and cilantro (or basil).

Notes

This recipe is slightly adapted from this recipe, and this one

Ingredients

Ingredients

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Early stages

Early stages

Late stages of cooking

Late stages of cooking

Get inside of me!

Get inside of me!


I hope you LOVE this curry as much as I do. I bet it will be hard to believe how quick and delicious a plant based vegan dinner could be. I stored this meal in separate containers (for food prep) and it lasted me about 4 days. Please pass this recipe on to anyone you think might enjoy it.

Thank you & jobless,

Val