Tofu and Broccoli Curry
What Started it all:
tofu, broccoli, mushroom, garam masala, coconut milk, coriander powder, cumin powder, curry powder
This delightful Indian-inspired dish combines the creaminess of coconut milk with the robust flavors of garam masala, cumin, and coriander. It's a perfect vegetarian option packed with protein and nutrients, making it a satisfying meal for everyone.
Ingredients
- 800g firm tofu, cubed
- 400g broccoli florets
- 300g mushrooms, sliced
- 2 tablespoons garam masala
- 400ml coconut milk
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 2 tablespoons curry powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions
- Preparation: Begin by pressing the tofu to remove excess moisture. Cut it into bite-sized cubes and set aside.
- Sauté the Vegetables: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they start to soften.
- Add Broccoli: Toss in the broccoli florets and continue to cook for another 5 minutes, stirring occasionally.
- Spice It Up: Add the garam masala, coriander powder, cumin powder, and curry powder to the pan. Stir well to coat the vegetables in the spices.
- Add Tofu: Gently fold in the cubed tofu, ensuring it’s coated with the spice mixture. Cook for 2-3 minutes.
- Coconut Milk: Pour in the coconut milk, stirring to combine all ingredients. Bring the mixture to a simmer.
- Season: Add salt to taste and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.
- Serve: Once the curry has thickened slightly, remove from heat. Garnish with fresh coriander leaves if desired.
This Tofu and Broccoli Curry is not only a feast for the taste buds but also a wholesome meal that can be enjoyed with rice or naan. It's a great way to introduce more plant-based meals into your diet, and the vibrant spices will make it a hit at your next gathering! Enjoy your cooking adventure!