I am fortunate to live in an area with lots of Indian vegetarian restaurants.
One of my favorite Indian restaurants is famous for whipping up delectable curry dishes
in a hurry.
That was the inspiration for this spicy tofu broccoli rice and veggie bowl.
This recipe delivers a hot and spicy, hearty and satisfying curry-flavored meal in ten
minutes or less!
For me, the key to speedy meal preparation is planning ahead.
Make sure to have a fully-stocked pantry with basic staples and spices on hand including
turmeric powder, cayenne pepper, Braggs Liquid Aminos and crushed red pepper.
Precook enough grains and beans for a few meals and store them in your refrigerator.
Keep fresh, organic seasonal vegetables in your refrigerator at all times–or pick
up fresh produce on the way home from work or errands.
brown rice in my fridge, so all I had to do was to wash and chop the mushroom, broccoli
and kale, and cube the firm tofu.
The sprouted brown rice, seaweed and chickpeas were already cooked and ready to use.
So if you are in a hurry for a curry–this one’s for you!
“Curry in a Hurry” Spicy Tofu Broccoli Rice & Veggie Bowl
Makes 3 servings
2 cups cooked organic sprouted brown rice
1 cup extra firm tofu, cubed
2/3 cup prepared organic kombu seaweed noodles
2 cups organic broccoli florets
2 cups organic kale, sliced
1 cup sliced organic shiitake or portabella mushrooms
2 cups cooked organic chickpeas
2 tablespoons Braggs Liquid Aminos
1 tablespoon turmeric powder
1 teaspoon cayenne pepper
1 tablespoon organic coconut oil (optional)
A pinch of teaspoon Himalayan sea salt
3 cups filtered water
1 teaspoon crushed red pepper
Cook sprouted brown rice in advance.
Wash and chop vegetables.
Cube the tofu.
Add water to the bottom of a steamer pot.
Add mushroom, tofu and broccoli to the top basket of the steamer pot.
Cover and steam for 4 minutes.
Next add in cooked kidney beans, rice, seaweed and kale.
Cover again and steam the ingredients until the kale is wilted.
To make curry broth
Add Braggs liquid aminos, turmeric, cayenne, a pinch of crushed red pepper, coconut oil
and sea salt to the steamed vegetable water.
Bring broth to a boil.
Spoon the rice and vegetable mixture into a bowl.
Pour curry broth over the vegetables.
Sprinkle a bit of crushed red pepper on top, if desired.
Of course, the best part for me is eating this feast from a handmade ceramic bowl!
Dig in and enjoy!
What healthy, organic staples do you always have on hand in your pantry?
What is your favorite quick and easy “go-to” meal?
Share your thoughts and comments with us.