Down Home Curry with Broccoli and Tofu

Tuesday, January 14

Down Home Curry with Broccoli and Tofu

Rating: 4.5

Ever since I first made this curry recipe from Isa Does It, every time the word curry has been said, Seth asks if it will be this one. OK. Point taken. Make it again. As with most recipes in the book, and really, most recipes from Isa in general, it’s easy to make. The only thing that I’d like more would be if the sauce were a bit thicker, as it’s pretty runny. Now that I’ve made it twice, I think the next time I make it I’ll reduce the amount of broth and maybe add a little cornstarch. Still it’s really, really good. I used russet potatoes instead of Yukon gold (that was what I had on hand) and I also marinated the tofu in a little tamari, curry powder, rice vinegar & sriracha for a few hours and then pan-fried it (we don’t care for plain tofu). I also added the last little bit of green pepper that was left from when I made the not-crab cakes the night before. This recipe makes a lot, so you’ll want to make extra rice to go with your leftovers for lunches. It’s also a really hearty meal, full of potatoes, carrots, lots of broccoli, and tofu, so you’ll be nice and cozy and full after dinner. Or lunch. Have a spring roll or two with it for extra yumminess.