Curry with Lemongrass, Broccoli & Tofu

The citrus-like flavor of the lemongrass adds a unique taste to a meal. It also has amazing anti-bacterial, anti-microbial and antioxidant properties. Use dried lemongrass to make delicious lemongrass tea. The dried leaves are brewed in hot water for a few minutes. Add a bit of sweetener to it if you like.


Curry with Lemongrass, Broccoli & Tofu
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 1 1/2 cups brown rice, washed
  2. 1 tsp salt
  3. 12 oz firm tofu, drained and cubed
  4. 2 shallots, halved
  5. 2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife
  6. 1 tbsp serrano chile (optional)2 garlic cloves, chopped
  7. 1 tsp fresh ginger, chopped
  8. 2 1/2 tsp curry powder
  9. 1/2 tsp turmeric
  10. 2 large carrots, peeled and sliced
  11. 1 can coconut milk
  12. 1 large tomato, cubed
  13. 1/2 red bell pepper, cut in thin slices
  14. 3 cups broccoli florets
  1. In a medium pot bring rice with 3 cups water to a boil. Cover, reduce heat and simmer until water has been fully absorbed, about 25 minutes.
  2. Heat a medium skillet over medium- high heat and fry the tofu until golden brown and set aside.
  3. At the same time, heat a heavy pot or large skillet over medium heat. Add shallots, ginger and garlic and saute for 5 minutes. If the vegetables start to stick to the pan, add 1 tbsp water.
  4. Add turmeric, curry powder, coconut milk, lemongrass and carrots and 2 1/2 cups of water to the lemongrass paste and simmer for 10 minutes.
  5. Add broccoli, pepper, tomato and tofu and cook for 5 minutes until broccoli is tender.
  6. Remove the lemongrass and serve over brown rice.
  1. Don't forget to activate the rice by soaking it overnight in an acidic medium (add a tsp lemon juice or apple cider vinegar). Keep the soaking water in the fridge for soaking rice next time...the more you use it the more efficient it will be in reducing phytic acid.

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