As winter casts off its cloak of comfort foods to the fresh beginnings of spring we can add the wonderful spring vegetables to our diet like fresh greens and broccoli.
Broccoli is a versatile healthy food which lends itself perfectly to cooked veggie dishes, raw salads and even detox health drinks. Its many health benefits make it a great choice for all seasons, however broccoli’s main call to springtime fame is its lightness (low in calories) and high nutrient value. It is reputed to have an antioxidant and anti cancer effect, as well as strengthening blood vessels making these nutrients available to all parts of the body, including the brain. Broccoli is a superfood which will help us liven up and feel fresh and rejuvenated like Spring.
This month’s recipe uses broccoli in a green Thai curry. You can make your own curry paste or buy one from the supermarket. Many people wanting to become vegetarian wonder how to use tofu in a way that’s not bland, so this recipe incorporates tofu in a delicious way!
Tofu & Broccoli Green Curry
Serves 4
1 block firm tofu, drained and cubed
2 tablespoons coconut oil
1 medium yellow onion, chopped
1 1/2 tablespoons peeled and minced fresh ginger
2 cloves garlic, minced or ½ tsp asafoetida
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons green curry paste
1 (400 ml) can unsweetened coconut milk
1/2 cup vegetable broth
2 teaspoons packed light brown sugar
2 cups of broccoli florettes
1 tablespoon lime juice
2 teaspoons tamari or soy sauce
1/4 cup fresh basil leaves, thinly sliced
Cooked rice, for serving (optional)
Heat the oil in a heavy bottomed pot until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer
Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil.
Serve over rice if desired.
With thanks to Kelli Foster thekitchn.com
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training