Curry! Curry! Curry!  and this is one top class curry taking top honours on my Veggietable today.  I just love warm Asian flavours.  The combination of ingredients that I’ve used marries perfectly especially for well developed spicy palates 😉   Chili is something that I can never do without and the same goes for fresh coriander.  The freshness of the coriander and basil combined with the heat of the chilli, balanced out with the coconut milk is what makes this dish a winner!

Preparation:  10 minutes  Cooking time:  30 minutes    Serves: 2-3

  • A glug of oil
  • 1 cup (250ml) broccoli cut into small florets
  • ½ cup red peppers cubed
  • 1 tsp (5ml) salt
  • 1 can coconut milk
  • 100g semi firm tofu cubed 1 cup (250ml)
  • Garnish with basil and coriander leaves along with chopped red chillies
  • For Curry Paste – Grind the following
  • ½ cup (125ml) onion roughly chopped
  • 1 tbsp (15ml) finely chopped ginger
  • ½ tbsp finely chopped galangal or 1/2 tsp galangal powder
  • 2 large cloves garlic
  • 3-4 soft red chilies
  • 1/2 cup (125ml) fresh coriander leaves chopped with stalks
  • 1/2 cup (125ml) fresh basil leaves

Let’s cook 🙂 

  • Grind ingredients for curry paste in a food processor or spice grinder
  • Heat oil in a pot on medium heat. Add curry paste and cook for 5 minutes
  • Toss in broccoli, peppers and salt – cook for 2 – 3 minutes
  • Pour in coconut milk. Turn up the heat – bring to a boil then lower heat and simmer for 20 minutes or until vegetable is cooked to your liking.  (I prefer mine with a nice crisp therefore my cooking time is much less)
  • Add tofu and cook for a further 5 minutes
  • Garnish
  • Serve with hot basmati rice and a squeeze of lime
  • NOTE: You may add an additional can of coconut cream for gravy