Thai Veg Curry

Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 people
A sumptuous flavour mixture than will liven your tastebuds!

How It's Made


  • 1 brick firm tofu
  • 4 tbsps Organic Raw Virgin Coconut Oil
  • ½ cup wheat-free tamari sauce
  • ⅛ cup maple syrup
  • 2 tbsps sesame seeds, lightly roasted
  • 2 tbsps Organic Raw Virgin Coconut Oil
  • 1 leek
  • 2 big portobello mushrooms, diced
  • ½ inch fresh ginger
  • 6 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1 butternut squash, diced
  • 2 tbsps vegan curry paste (Maesri or Aroy D)
  • 2 cans coconut milk
  • 2 brocoli heads
  • sea salt and pepper to taste


  1. Use your hands to break the tofu into about 1 inch cubes and set aside. In a wok or a deep frying pan, heat 2 tbsps of virgin coconut oil, add the tofu and fry until crisp on all sides.
  2. Add the tamari and maple syrup and then stir until almost all the liquid is reduced. Sprinkle with roasted sesame seeds. Set aside.
  3. In a wok or a deep frying pan, heat the remaining oil. Add leek and mushrooms, sauté until golden.
  4. Add the ginger, garlic, pepper and buttercup squash then sauté. When it starts to get sticky, add the coconut milk and curry paste and bring to a slow simmer. Add the broccoli and simmer for about 4 minutes. Add sea salt and pepper to taste.
  5. For the cashews, either add raw cashews or, if you prefer them to be roasted, roast them on a baking tray at 325oC for 10 minutes. Remove cashews from the oven; toss and then roast for another 10 minutes until golden brown.
  6. Just before serving add the tofu, sprinkle the coriander and cashews on top. Serve in bowls over brown rice or rice noodles.
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!