Broccoli And Tofu Curry Recipe For The Dinner

There is always a curry version that is worth serving for your dinner so it doesn't get boring.

Do you like curry dishes? Basically, curry dishes use plant-based milk, mostly coconut milk. In Indonesia, we have many variations of curry that use coconut milk.

The abundant supply of coconut means we have a creative menu using coconut ingredients. The most popular side dishes are curry and also vegetable salad with spiced coconut.

You could say, curry is always my favorite dish. Because I love everything with coconut ingredients. How about you guys?

So, this time, I will make broccoli and tofu curry. That's because I have fresh coconut. But, I also cook curry even if I don't have a supply of fresh coconut (I will use instant coconut milk or canned coconut milk).

This recipe, I'm sure is very easy to follow once you have coconut milk. You can adjust some spices and herbs. Or for simple ways, you can use vegan curry blocks or vegan curry spices which are widely available in modern markets.

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THE INGREDIENTS

main with ingredients

• a head of broccoli
• 150 grams of tofu
• 1 carrot
• 500 ml of coconut milk which is not too thick but not too runny either
• 1/4 cup of water to stir-fry the vegetables

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spices and herbs

• 2 lemongrass stalks, divide into two parts per stalk, then flatten them
• 3 pieces of bay leaves
• 3 cloves of garlic, sliced
• 5 red onions, sliced
• 1 stalk of spicy onion, sliced
• 1/2 tsp of coriander powder
• 1/2 tsp of pepper powder
• 1/2 tsp of turmeric powder
• 1/2 tsp of salt

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COOKING INSTRUCTIONS

MAKING COCONUT MILK

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Since I have no instant coconut milk, then I have to make coconut milk first from fresh coconut flesh. First, I removed the dark skin at the bottom of the coconut flesh. Then cut the coconut flesh into small pieces so it's easier to blend them. After the coconut flesh has become more pieces, then blend them with enough water. About 500 ml. Then filter. If the result is less than 500 ml, you can add more water.

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PREPARING VEGGIES

Chop the broccoli and carrots into bite sizes or according to your taste.

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Also, cut the tofu into pieces. Can be a cube shape, or a triangle shape like mine. But make sure the tofu pieces are not too small so they don't fall apart during the cooking process.

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STIR-FRYING SPICES AND HERBS

Heat a little oil, then add garlic, onion, bay leaves, and lemongrass. Stir-fry them until they become wilted and fragrant.

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After that, add salt, pepper, coriander, and turmeric powder. Stirring them for a while.

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COOKING THE VEGGIES

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Add all vegetables. Stirring them for a while until they become evenly mixed. Then, add 1/4 of water.

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Cook them over medium heat with a lid so they cook quickly. Cook within 3 minutes.

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ADDING COCONUT MILK

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After the vegetables have been cooked for 3 minutes, which means they are still half cooked, add tofu pieces, also coconut milk and slices of spring onion. Stir briefly, carefully so that the tofu doesn't crumble.

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Then, cook again with a lid for another 3 minutes. After that, you can turn off the heat, and lift them.

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SERVING

Sprinkle broccoli and tofu curry with sesame seeds or pumpkin seeds or nuts. As a dinner dish, this curry dish can be served with rice or mashed potatoes.

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I love how the curry is so warm and comfortable on my tongue and also on my stomach. However, curry is always my favorite, even with many variations of main vegetables for the filling.

Well, you can also add sprouts or even peas into your curry. Adjust with your favorite vegetables.

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Best Regards,
Anggrek Lestari

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