Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Coconut Curry with Whatever Veggie You Have

What a summer it’s shaping out to be. Ever since I’ve moved to the lake, I’ve had more family and friends visit me than when I lived in one of the largest cities in the United States! It’s crazy but amazing. Not only do I have more fur-less friends coming by – but I’ve quite a few furry ones too. Most recent visitors to my porch are these adorable little squirrels. I had quite a laugh when I saw one of them shoot his tail right up into the air like an exclamation point after peering into the little dish I left out for them. Guess I really nailed the squirrel meal!

This recipe (or some variation of it) is my go to when I want to serve a dinner that is special yet easy to make. What I love about it is how easy it is to vary depending on what I happen to have in my fridge. I’ve made this with sweet potato, carrots & broccoli, peas, mixed veggies. It always turns out great. I love eating it with brown rice to add a little nutty flavor to the whole dish.

My mom has been one of the amazing family members visiting me for a bit. Usually she takes over the kitchen whenever she’s around. (I am more than happy to give it up too – you would understand if you could taste my mom’s cooking!). But this is one of the few dishes that she actually requests me to make. (Yes – that noise is me patting my back! 😀 ) I hope you enjoy it as much as she does!

Coconut Curry with Whatever Veggie You Have

Makes: 6 servings
Ready in: 40 minutes


  • 1 1/2 tablespoon olive oil
  • 1 packet of extra-firm tofu (7 to 8 oz)
  • 1 medium onion
  • 4 cloves of garlic
  • 1 inch ginger
  • 2 teaspoon tamrind
  • 1 teaspoon salt (to taste)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 1/2 tsp coriendar powder
  • 1 3 inch cinnamon stick
  • 3 cups broccoli (or any veggie combination you have)
  • 1 can coconut milk (13.66 fl oz)
  • 1 cup water
  • 2 teaspoon soy sauce (optional – to taste)


1. Drain the tofu from the package. Wrap the tofu in a couple layers of paper towels and place it on a plate with some weight on it. I usually use the can of coconut milk I’m planning on using. I recently discovered sprouted tofu – taste great and is supposed to be easier to digest.

Peel and dice the onions.

Peel the garlic cloves. You can mince it if you don’t have a garlic press – which I use later.

Peel and chop up the ginger.

Chop the broccoli into flowerettes.

Chop the tofu into small squares. You want to cut the block first in half parallel to the long base. Then cut in a checkered pattern.

In a non stick pan heat 1/2 tablespoon of olive oil over medium high heat. Add the tofu squares. Let the tofu sit until one side of it is brown.. then you can flip them to brown the other sides. While the sides are browning, proceed to the next steps.

Over medium high heat, heat the remaining 1 tablespoon of oil. Add the onions and cook until they are translucent. Add 1/2 teaspoon of salt.

Don’t forget to flip the tofu around a little so that the other sides get browned.

Lower the heat to medium low. Then add the tamrind paste. Cook for a minute stirring frequently.

Add ginger, garlic, cayenne pepper, turmeric, coriander powder and cinnamon stick. Cook for a couple of minutes.

Add the browned tofu, broccoli, water, coconut milk and the salt. Mix and bring to a boil on high heat.

Cover and simmer on medium low until the broccoli is tender. Add soy sauce if you wish. Serve hot with rice. Yum!

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4 Responses to Coconut Curry with Whatever Veggie You Have

  1. Lisa~~ says:

    I have been on a huge curry kick lately and this recipe looks wonderful.

    Cook Lisa Cook

  2. coconut curry with tofu sounds perfect! and that’s the best type of cooking – using what’s in the fridge and coming up with something fabulous. 🙂

    • Raj says:

      Definitely – I try to plan meals generally but often I’m left staring at my fridge with unplanned ingredients. This is a great recipe to use whatever I might have.

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