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Thai Curry with broccoli and black rice #vegan #detox | TheAwesomegreen.com
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5 from 2 votes

Thai Curry with Black Rice

Packed with antioxidants, this brightly colored vegan curry makes a quick, easy-to-make comfort meal.
Cook Time15 mins
Total Time15 mins
Course: Dinner
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 1 small broccoli head cut into small florets
  • 1 carrot diced
  • 1/2 small pumpkin peeled and cut into cubes
  • 2 cups fresh spinach leaves
  • 1 medium yellow onion finely diced
  • 1 cup firm tofu cut into cubes
  • 1 celery stalk diced
  • 2 tsp coconut oil
  • 1 tbsp Thai red curry paste
  • 1/2 cup full fat coconut milk
  • 1/2 cup purified water
  • 2 cloves garlic crushed
  • 1 tbsp fresh lime juice
  • 1 tbsp tamari sauce
  • 2 tsp turmeric powder
  • 1/2 inch ginger piece peeled and grated
  • Freshly ground black pepper
  • To serve: 1 cup black rice cooked according to instructions, coconut yogurt, sprouts


  • Heat the coconut oil into a medium pot, and add the onion.
  • Cook for four minutes, over medium heat, stirring frequently, until translucent.
  • Add the grated ginger and garlic cloves, and cook for a minute.
  • Add the pumpkin, celery stalk, tofu and carrot, toss and cook for five minutes, stirring frequently.
  • Add the turmeric and red curry paste, toss to coat evenly, then add the water and coconut milk and mix to combine.
  • Bring to boil and simmer for 10 minutes, then add the broccoli and spinach and cook for 5 more minutes.
  • Add the lime juice and tamari sauce, season with black pepper and serve over black rice.