Are You Curr-EAL? (High Protein Coconut Curry)
Time: 15-25 mins, Servings: 4
4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
1 Tbsp fresh grated ginger or 1 tsp ground
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
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.
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.
Add the tomatoes in the last 5 minutes.
Serve with rice or quinoa and garnish with fresh lime juice and cilantro (or basil).
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,