Tofu & Broccoli Coconut Curry
Jun 19, 2023This vegan friendly curry is packed full of flavour and makes for a great midweek dinner! Broccoli is a great source of fibre, vitamin C, vitamin K, folate and potassium. Being a cruciferous vegetable, broccoli is a girl’s best friend when it comes to supporting hormones.
With phytonutrients such as sulforaphane and indole-3-carbinol, these compounds help support our gut and clear out toxins and excess circulating hormones—say goodbye to oestrogen dominance!
Tofu & Broccoli Coconut Curry
Serves 4
GF, DF, RSF & Vegan
Ingredients:
2 tablespoons olive oil
375g organic firm tofu, cut into 3cm pieces 1 tablespoon cajun powder
1 red onion, finely chopped
400g can of chickpeas, rinsed and drained 270ml coconut milk
300g broccoli florets
1.5 cups brown rice
1/3 cup spring onion, finely sliced
2 birds eye chillis, to garnish
Coriander, to garnish
Curry paste
2 tablespoons tomato paste
1 tablespoon garam masala
2 teaspoons cumin seed
1 teaspoon chilli flakes
1/2 teaspoon turmeric
3 garlic cloves, minced
2cm ginger cube, finely chopped 1 tablespoon olive oil
Method:
Heat half of the olive oil in a large skillet over medium heat. Once hot, add in tofu and cajun powder. Coat the tofu well with seasoning and stir fry for 15 minutes or until crispy and golden. Set aside once cooked.
While the tofu is frying, place all curry paste ingredients in a small bowl. Mix well and set aside.
Bring a medium saucepan to the boil and cook brown rice according to packet instructions. Drain and set aside once cooked.
Heat the remaining olive oil in the same large skillet over medium heat. Add in onion and stir for 5 minutes or until translucent. Add in chickpeas and cook for another 3 minutes until fragrant.
Place the curry paste into the mixture and stir for 2 minutes or until fragrant. Add in coconut milk and 125ml of hot water. Stir to combine and bring to the boil. Reduce heat back to medium/low and add in broccoli florets. Place lid over the skillet and cook for 10 minutes. Add tofu and spring onion and combine well into the mixture.
Divide curry into serving bowls and garnish with coriander and birds eye chilli.
