5 cups water
2 tablespoons vegan butter (I use Earth Balance)
1/4 teaspoon sea salt
2 cups long grain brown rice
1/8 cup garlic olive oil
8 ounces extra firm tofu, pressed and cubed 1/2"
1 tablespoon dried chives
16 ounces frozen broccoli
2 cups nondairy milk (I use hemp)
3 teaspoons curry powder
1 teaspoon ginger powder
2 tablespoons almond butter
1. Start rice, per directions on bag. Basically, bring the water to boil, add buttery spread and sea salt, stir. Add rice, reduce to simmer for 50 minutes.
2. Place tofu in medium to large sauce pan on medium-high heat, add oil. Add tofu chunks and toss in oil. Add chives. Place broccoli in microwaveable container with 3 ounces water, covered, and microwave on high for 4 minutes.
3. Add broccoli, milk, curry powder and ginger powder to tofu. Stir and bring to a boil. Reduce curry to simmer. Stir in almond butter until fully incorporated.
4. Reduce heat to low until rice is done, stirring occasionally. If you do everything in sequence, probably 25 minutes left on the rice, but that really allows the curry to thicken. Serve rice and curry together.
It turned out really well. All of the flavors really came through, none overpowering the others.
Source of recipe: This just came to me. I looked at other curry recipes for spice proportions and cooking instructions, but the ingredients and flavors seemed to be pretty unique.