YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp coconut oil
- 1 pinch cumin seeds
- 1 pinch coriander seeds
- half thumb size ginger, finely chopped
- 2 medium spring onion, finely chopped
- 250 g frozen broccoli
- 1 can (150g) chickpeas
- 1 cube (180g) smoked tofu
- 2 tbsp green curry paste
- 1 can (150g) coconut milk
- 1 tbsp maple syrup
- to taste A few cracks of black pepper
- to taste freshly chopped coriander
- 1 tbsp soy sauce
- 1 tbsp ground turmeric
- 2 tbsp coconut oil
- 1 pinch cumin seeds
- 1 pinch coriander seeds
- half thumb size ginger, finely chopped
- 2 medium spring onion, finely chopped
- 250 g frozen broccoli
- 1 can (150g) chickpeas
- 1 cube (180g) smoked tofu
- 2 tbsp green curry paste
- 1 can (150g) coconut milk
- 1 tbsp maple syrup
- to taste A few cracks of black pepper
- to taste freshly chopped coriander
- 1 tbsp soy sauce
- 1 tbsp ground turmeric
Directions
1. Heat the oil in a pot set over medium heat until shimmering. Add the curry paste. Be careful, as it will sputter. Fry the paste for 2 minutes, stirring frequently.
2. Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste.
3. Add the tofu, spring onion and broccoli and stir.
4. Add the remaining coconut milk, chickpeas and the herbs and spices. Reduce the heat to medium-low and simmer until the veggies are cooked through, about 20 minutes.
5. Taste and adjust seasonings with soy sauce, maple syrup and spices until it is balanced enough for your tastes. Serve over rice or rice noodles or rice, or eat it by itself to be light on your stomach. I also like to add red bell pepper or zucchini or baby bok choi.
Creamy Root Veggie Soup With Vegan Sour Cream
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Imola Toth
