Food & Cooking Recipes Quick & Easy Recipes Vibrant-Green Broccoli Curry By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on February 27, 2023 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 This plant-based power bowl is an excellent source of calcium, thanks to the additions of tofu and broccoli—and it comes together in just 25 minutes. A handful of chopped cilantro and lime-pickled chile peppers lend zip and brightness to the creamy coconut-based broth. Serve with brown rice, and you have a nourishing dinner your family will request over and again. Ingredients 14 ounces extra-firm tofu, cut into bite-size cubes 2 tablespoons vegetable oil 1 tablespoon tamari 3 Thai bird chiles Juice of 1 lime 2 tablespoons minced fresh ginger 2 tablespoons minced shallot 2 tablespoons cilantro stems Salt and pepper 2 tablespoons green curry paste 1 (13.5-ounce) can light coconut milk 6 cups broccoli florets (from about 2 heads) Directions Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes. Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper. Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles. Frank Frances Print