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Vegetable Coconut Curry with Tofu

Prep Time:

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4 Servings


About the Recipe

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  • 3 Tbsp Olive  Oil

  • Firm Tofu

  • 3 Cloves Garlic (chopped)

  • 1 Tbsp Ginger (chopped)

  • 1 Onion (large diced)

  • 1 Red Bell Pepper (large diced)

  • 1 Can Coconut Milk

  • 2 Tbsp Red Curry Paste

  • 1 Tbsp Sugar

  • Salt & Pepper (to taste)

  • 1 Head Broccoli (cut into bite-sized pieces)

  • 1 Lime

  • 2 Tbsp Fresh Basil (chopped)


  1. Pat the tofu dry with paper towels. Cut into large squares & sprinkle with salt and pepper. Lay the tofu on paper towels to continue drying while you chop the vegetables.

  2. Into a large sauté pan over medium-high heat, add half the oil.Add tofu & brown it on each side. Remove it from the pan and set aside.

  3. In the same pan, add the remaining oil, garlic, ginger, onion & red pepper and sauté until they begin to soften.

  4. Add coconut milk, curry paste, & sugar. Bring to a simmer, then reduce the heat to low and continue to simmer about 5 minutes, or until the sauce is thickened.

  5. Season with salt & pepper to taste and add the broccoli. Simmer 3-5 minutes, until the broccoli is tender and the sauce has thickened to your liking.

  6. Top with a squeeze of fresh lime juice & the chopped basil

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