Day 21 of vegan recipe challenge: the curry express visits again

Talk about a fresh post: this is what we ate less than an hour ago:


Isa does it…again..and again..and again. On this rainy and cold Monday night, the combo of curry, broth, ginger, garlic, tofu – it just (as my Mom always says) hit the spot.

Down-Home Curry with Broccoli and Tofu
Serves 6


1 tbsp. extra-virgin coconut oil
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1 tbsp. minced ginger
3 cups vegetable broth (I use low-sodium)
2 tbsp. curry powder (I used mild but you can get wild and wooly if you like!)
2 tbsp. pure maple syrup (I used agave nectar)
2 tbsp. tomato paste
2 tbsp. low-sodium soy sauce or tamari
1/4 tsp. red pepper flakes
3/4 lb. Yukon Gold potatoes, cut in 3/4-in. pieces
1 large carrot, peeled & sliced on a bias, 1/4-in. thick (I threw in two just for kicks)
14 oz. extra-firm tofu, cut into little triangles
4 c. broccoli florets
1 c. coconut milk (I used lite coconut milk and still found it rich but if you want extra $$, go for the full)
1/4 c. chopped, fresh cilantro (plus extra for garnish)
Basmati rice for serving


In a 4-quart large saucepan, heat coconut oil over medium heat. Add onion and sauté until the onion is lightly browns, approximately 5 to 7 minutes.

Add the garlic and ginger to saucepan. Continue to sauté until fragrant, approximately 30 seconds. Add vegetable broth, curry powder, maple syrup, tomato paste, soy sauce & red pepper flakes. Stir to mix well. Don’t worry if the tomato paste doesn’t break down yet (it will).

Add the potatoes and carrots. Cover the saucepan and bring mixture to boil. After it reaches a boil, lower heat until simmering. Continue to simmer, with lid ajar, until potatoes are tender (5 minutes)

Add tofu, broccoli, coconut milk and cilantro. Bring mixture to boil then back down to a simmer, leaving the lid ajar. You just want to cook it enough to get the broccoli tender (about 4- 5 minutes). Then, take it off the heat and let it sit for 10 minutes (if you can wait!) Check the seasoning and then dish over cooked Basmati rice and toss on some cilantro, if you please.

CurryBowl1I took down two of these bowls tonight.

Now, on to cheer on the Oregon Ducks to the first – ever – college football national championship victory!


    1. Thank you so much, Mary! I have had a recent discover myself of actually liking coconut. For years, I scorned it in most dishes. But, I have seen the light, as they say 🙂 The stuffed red bell peppers look wonderful! I am adding it to my “to make list.” Cheers!


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