Coconut Curry
Nina Profile Photo



1. Heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
2. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
3. In a separate sauté pan, heat another tsp of olive oil. Once the pan is heated, add the diced and drained firm tofu. Allow to sauté without moving around for a few minutes. Season with salt and pepper. Continue to move the tofu around the pan until it is lightly seared.
4. Add the sautéed tofu to the curry pan.
5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
6. Serve over brown rice.
7. Garnish with cilantro, and crushed red pepper flake.

Calorie Burn Time

Log In to estimate
Nutrition Facts
6 Servings Per Recipe
Serving Size 1 Bowl
Amount Per Serving
Calories 418
% Daily Value *
Total Fat 36g 46%
Saturated Fat 22g 110%
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 819mg 36%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 6g
Includes 0g Added Sugars 0%
Protein 10g 20%

Potassium 386mg 8%
Vitamin A 75%
Vitamin C 25%
Calcium 1%
Iron 14%
Vitamin E 2%
Vitamin K 26%
Thiamin 1%
Riboflavin B2 1%
Niacin 1%
Vitamin B6 4%
Panthotenic Acid 3%
Magnesium 1%
Selenium 1%
Copper 2%
Manganese 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.