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Triple Green, Triple Pow Curry

This Triple Green, Triple Pow Curry is ideal for busy weeknights and is a lovely way to enjoy spring produce. | Homegrown Provisions #greencurry #veganrecipe

Spring is the time to get your greens going — whether you’re planting your garden vegetable starts or enjoying the first crunch that spring vegetables afford. This Triple Green, Triple Pow Curry packs a verdant punch and is ready in just 30 minutes. It offers a triple pow of flavor: crunchy broccoli florets; fresh spring asparagus; and tender green pea shoots. I was lucky enough to obtain pea shoots straight from my garden. However, for those of you without access to a pea patch, you may be able to find them at your local farmers market, along with newly picked spring asparagus.

The rich, green broth that ties the triple pow together is quick and easy to make. Mildy spicy, coconut milk, tamari, Garam Masala and green curry paste simmer together to create a sublime base for this dish. Baked tofu cut into triangles adds visual appeal.

Tender green pea shoots in the garden. | Homegrown Provisions

Tender green pea shoots in the garden.

This Triple Green, Triple Pow Curry is ideal for busy weeknights and is a lovely way to enjoy spring produce. | Homegrown Provisions #greencurry #veganrecipe

Shaving asparagus into long, thin ribbons adds texture and freshness to this dish.

This Triple Green, Triple Pow Curry is ideal for busy weeknights and is a lovely way to enjoy spring produce. | Homegrown Provisions #greencurry #veganrecipe

This Triple Green, Triple Pow Curry is ideal for busy weeknights and is a lovely way to enjoy spring produce. Serve this curry with a side of brown rice, adding spoonfuls to your bowl as you wish.

Happy spring!

Looking for more spring recipes? Check these out!

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Triple Green, Triple Pow Curry

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 23 1x

Scale

Ingredients

Green Curry Base

  • 1 tsp sesame oil
  • 2 garlic cloves, peeled and minced
  • 1-inch piece of ginger, peeled and minced
  • 1, 13.6 oz. can unsweetened coconut milk (full-fat)
  • 12 tbsp green curry paste (adjust to your liking)
  • 2 tbsp low-sodium tamari or coconut aminos
  • 1 tsp Garam Masala
  • 1 tsp organic dark brown sugar, coconut sugar or maple syrup
  • 1 tsp lime juice

Quick Pan-Toasted Tofu

  • 7 oz. store-bought savory baked tofu (gluten-free if desired)
  • 1/2 tbsp sesame oil

Add-Ins

  • 6 asparagus spears, ends trimmed
  • 1 cup broccoli or broccolini florets
  • a handful of pea shoots
  • lime zest

Instructions

  1. Shave the asparagus into long ribbons using a y-peeler or shaver. Reserve the asparagus tips and set the ribbons aside.
  2. Heat the sesame oil in a medium-sized Dutch oven or stockpot. Add the garlic and ginger, sauteeing for 1-2 minutes until fragrant. Add the coconut milk, green curry paste, Garam Masala and sugar to the pot. Bring the Triple Green, Triple Pow curry base to a gentle simmer over medium to medium-low heat for 4-6 minutes, stirring frequently, reducing the heat when necessary and making sure the paste dissipates into the coconut milk. During the last two minutes of cooking, add in the asparagus tips and broccoli florets. Remove the pot from the heat, and gently stir in the lime juice. Add more lime juice to taste as desired. Cover the curry base to keep it warm while you prepare the tofu.
  3. Cut each piece of baked tofu in half, and then into triangles along a diagonal, or cube them as you wish. Warm 1/2 tbsp sesame oil in a skillet and pan-toast the tofu for 1-2 minutes on each side (top and bottom). Remove the tofu from the heat and set aside.
  4. Divide the tofu triangles between bowls and ladle the curry base around it. Divide the asparagus ribbons between bowls, top with pea shoots and lime zest as desired. Enjoy!

Notes

  • Make this recipe your own! Swap out pea shoots for microgreens, etc.

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