• ▢2 tablespoons of neutral oil
  • ▢1 large onion diced
  • ▢7 garlic cloves minced
  • ▢1 tablespoon of ginger grated
  • ▢2 ¼ teaspoons of curry powder
  • ▢¾ teaspoon of turmeric
  • ▢1 teaspoon of salt
  • ▢2 (13.5 ounces) cans of coconut milk
  • ▢1 cup of veggie broth
  • ▢2 small potatoes cut into bite sizes
  • ▢½ block of extra firm tofu cut into bite sized cubes
  • ▢1 large carrot chopped
  • ▢1 cup of cauliflower florets
  • ▢1 cup of broccoli florets
  • ▢1 handful of snow peas


  • Heat oil in a large pot, then add in onion and cook for about 4 minutes then add in garlic, ginger, and all the spices.
  • When it becomes fragrant, add in coconut milk, broth, potatoes, and tofu.
  • When potatoes begin to soften, add in carrots and cauliflower.
  • When all veggies soft enough, mix in broccoli and snow peas and turn off heat. Let is sit a few minutes with the lid on. Serve with rice or quinoa
  • To cut down prep time: You can buy pre-chopped or frozen vegetables (i.e., diced onion, prepared broccoli/cauliflower florets, etc.).
  • Adjust the consistency: For a thinner curry, add more broth/water. To thicken it, add 1 tablespoon of cornstarch (in a slurry) and increase the heat, stirring until thickened. Repeat if needed.  
  • For richer flavor: Increase the amount of curry powder you add.
  • To adjust the spice level: First, select a mild, medium, or hot curry powder. For more spice, add cayenne/ chili powder or red pepper flakes.Nutrition
  • Calories: 264kcal Carbohydrates: 20g Protein: 6g Fat: 19g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 4gTrans Fat: 0.02g Sodium: 597mg Potassium: 640mg Fiber: 3g Sugar: 3g Vitamin A: 2194IU Vitamin C: 37mg Calcium: 60mg Iron: 4mg