Thai Vegetable & Tofu Curry

A classic curry is one of my all time favorite meals- it is flavorful, filling, and nutritious. This Thai cuisine-inspired curry is packed with tasty vegetables, tofu, and aromatic spices.  Enjoy!

Makes 4-5 servings


  • 1 14 oz block of firm tofu
  • 2 Tbsp of olive oil, divided
  • salt and pepper
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 russet potato, peeled + cubed
  • 1/2 of a red bell pepper, chopped
  • 2 cups of chopped broccoli
  • 1.5 Tbsp of yellow curry paste (if you are sensitive to spicy, only use 1 Tbsp)
  • 1/2 tsp of turmeric
  • 2 cans of coconut milk
  • 1 Tbsp of soy sauce
  • 1 Tbsp of honey
  • Juice of 1/2 a lime
  • 1/4 cup of chopped fresh cilantro
  • Optional toppings: chopped cashews and fresh cilantro


  1. In a large wok, fry the tofu in 1 Tbsp of olive oil. Add some salt and pepper for flavor. Once it is cooked and golden, remove the tofu from the wok and set aside in a separate container.
  2. In the same wok, sauté the onion in 1 Tbsp of olive oil. After 3-4 minutes, add the zucchini, potatoes, red pepper, and broccoli. Cook for about 7 minutes until the vegetables are tender.
  3. Add the curry paste until it is evenly distributed into the veggies. Then add the coconut milk, cilantro, turmeric, soy sauce, lime juice, and honey.
  4. Bring to a boil. Once boiled, cover and simmer for 10 minutes.
  5. Add the tofu to the wok. Simmer for an additional 10 minutes.
  6. Serve this curry on top of some basmati rice and top it with freshly chopped cilantro and chopped cashews.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from and


Quinoa Curry with Lentils & Sweet Potato

This delicious one-pot curry is an easy 40 minute dinner that I like to whip up on a week night. It is rich in flavor and very satisfying. This recipe makes about 6 servings and will last in the fridge in a sealed container for about 4 days. Enjoy!


  • 1/2 of a white or yellow onion, diced
  • 2 Tbsp of coconut oil (divided)
  • 1/4 tsp of garlic
  • 1″ of ginger root, shredded
  • 1 red bell pepper, chopped
  • 1 sweet potato, chopped (keep skin on)
  • 1 Tbsp + 1 tsp of curry powder
  • 1 can of coconut milk
  • 4 cups of vegetable broth
  • 1 cup of uncooked green lentils
  • 1 cup of uncooked quinoa
  • salt and pepper
  • 1/4 cup of fresh cilantro, chopped
  • juice of 1 lime
  • handful of chopped kale
  • chopped cashews for garnish


  1. Sauté the onion in 1 Tbsp of the coconut oil in a large pot on med-high heat until the onions are soft and golden. Add 1 more Tbsp of coconut oil to the pot along with the ginger, garlic, bell pepper, and sweet potato. Cook for about 5-6 minutes until the veggies start to get soft.
  2. Add the curry powder and stir to mix in evenly with the contents of the pot. Now add the coconut milk, vegetable broth, lentils, quinoa, and a dash of salt and pepper. Bring the pot to a boil. Once boiled, put the lid on the pot and simmer for 20 minutes until the lentils and quinoa are completely cooked.
  3. Remove the lid off of the pot. Add in the fresh cilantro, lime juice, and kale. Keep stirring the pot for about 3-4 minutes until the kale is wilted.
  4. Serve in bowls and top with chopped cashews as garnish.


Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Curry powder helps fight infections in the body, helps digestion, detoxifies the liver, and helps increase the metabolic rate.

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

The information on the benefits of the ingredients was researched from


Chana Masala with Green Chile Rice

One of my favorite meals to eat is a tasty curry with a side of rice! This chana masala recipe is rich in flavor with a savory tomato-based sauce. The green chile rice is the perfect compliment to the curry. Enjoy!

For the Green Chile Rice


  • 1/2 C Yellow Onion
  • 1 C Packed Spinach
  • 1 C Packed Cilantro
  • 2 T Olive Oil
  • 1/2 t Minced Garlic
  • 1/2 t Salt
  • 1/2 t Black Pepper
  • 1/2 C Mild Green Chile (I used mine out of a can from the brand Ortega)
  • 1 C Long Grain White Basmati Rice
  • 2 C Water


  1. Combine all of the ingredients in a blender or food processor except for the rice and water. Blend until liquified. Set aside.
  2. Combine the rice and water in a medium sized pot. Pour in the mixture from the blender. Bring to a boil. Simmer for 15 minutes until cooked. Set aside. green rice

For the Chana Masala


  • 1 1/2 C Yellow Onion
  • 1/2 t Minced Garlic
  • 1 T Olive Oil
  • 1/4 C Mild Green Chiles
  • 1 T Garam Masala
  • 1 t Grated Ginger
  • 1/4 t Salt
  • 2 Cans of Diced Tomatoes and their juices (this equals 30 oz.)
  • 2 Cans of Chickpeas, drained (this equals 30 oz.)
  • 1 Can of Coconut Milk
  • 1/2 C Fresh Cilantro, chopped


  1. Heat 1 T of Olive Oil in a wok. Add the onion and garlic and sauté until cooked.
  2. Add the green chiles and ginger and cook for 3-4 minutes.
  3. Add in the garam masala and salt. Stir to combine. Cook for 1-2 minutes until it becomes fragrant.
  4. Add in the diced tomatoes and chickpeas. Cook for 2-3 minutes.
  5. Add the can of coconut milk. Stir. Turn the wok to low, put the lid on, and simmer for 20 minutes.
  6. Stir in the fresh cilantro.
  7. Serve in bowls with a scoop of Green Chile Rice and a scoop of Garam Masala. chana

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

The information on the benefits of the ingredients was researched from