Broccoli and Tofu Green Curry Recipe
Introduction
Bring a vibrant and aromatic dish to your dinner table with this delightful Broccoli and Tofu Green Curry. Inspired by the fresh, bold flavors of Thai cuisine and tailored to fit a vegetarian Indian-style meal, this recipe is rich, creamy, and packed with nutrients. The tender broccoli florets and soft tofu cubes are enveloped in a fragrant green curry sauce that is sure to delight your taste buds. Serve it hot with a side of rice and a squeeze of lemon for a wholesome meal that’s perfect for any night of the week.
Ingredients
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Broccoli | 1 head (approx. 250g) | Washed and cut into florets |
| Tofu | 250 grams | Cut into cubes |
| Sunflower Oil | 2 tablespoons | For cooking |
| Soy Sauce (or Thai Fish Sauce) | 2 tablespoons | Adjust to taste |
| Coconut Milk | 200 ml | Provides creaminess |
| Vegetable Stock | As required | To adjust consistency |
| Salt | To taste | Adjust as needed |
| Lemon Wedges | For serving | Optional garnish |
Curry Paste Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Lemongrass | 1 stalk | Trimmed and chopped |
| Thai Basil Leaves | 4-5 leaves | Adds authentic flavor |
| Galangal (or Ginger) | 1 inch piece | Peeled and sliced |
| Kaffir Lime Leaves (or dried) | 2 leaves | Torn for aroma |
| Shallots | 3-4 | Chopped finely |
| Coriander (Dhania) Leaves | 1 sprig | Washed and chopped |
| Garlic | 3 cloves | Minced |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 12g |
| Fat | 14g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Sodium | 800mg |
| Vitamin A | 22% of RDA |
| Vitamin C | 85% of RDA |
| Calcium | 15% of RDA |
| Iron | 10% of RDA |
Preparation and Cooking Details
| Step | Time Required |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
Serving Size
- Servings: 3
- Best paired with steamed rice or noodles.
Instructions
-
Prepare the Curry Paste
- Combine the lemongrass, Thai basil leaves, galangal, kaffir lime leaves, shallots, coriander leaves, and minced garlic in a mortar and pestle or food processor.
- Blend until smooth, adding a few drops of water if needed to achieve the right consistency.
-
-
Cook the Curry Paste
- Heat the sunflower oil in a large Kadai or skillet over medium heat.
- Add the prepared curry paste to the hot oil and sauté for 1-2 minutes, stirring constantly, until fragrant.
-
Add Broccoli and Tofu
- Toss in the broccoli florets and stir-fry for 1-2 minutes to coat them with the curry paste.
- Add the tofu cubes and stir gently for another 1-2 minutes to avoid breaking the tofu.
-
Simmer the Curry
- Pour in ½ to 1 cup of vegetable stock, soy sauce, and coconut milk. Stir well to combine.
- Bring the mixture to a gentle simmer and cook for 7-8 minutes, allowing the flavors to meld and the curry to thicken slightly.
- Adjust the consistency by adding more vegetable stock if desired.
-
Season and Serve
- Taste the curry and adjust salt or soy sauce as needed.
- Serve hot with freshly steamed rice, garnished with lemon wedges on the side for an added burst of freshness.
Tips and Variations
- Vegetable Options: You can add other vegetables like carrots, bell peppers, or snap peas for more variety.
- Protein Alternatives: Swap tofu with paneer or chickpeas for a different twist.
- Spice Level: Add a green chili to the curry paste if you prefer a spicier dish.
- Make It Vegan: Ensure the soy sauce or fish sauce substitute is vegan-friendly.
Why You’ll Love This Recipe
This Broccoli and Tofu Green Curry is a harmonious blend of creamy, spicy, and tangy notes. It’s simple to prepare, making it perfect for busy weeknights while offering a restaurant-style flavor experience. Plus, it’s packed with protein, fiber, and vitamins, making it as nutritious as it is delicious.
Embrace the goodness of wholesome ingredients and enjoy the vibrant flavors of this vegetarian curry at your next meal!
