- 1/2 a large onion, diced or thinly sliced
- 1 tbsp oil or spray
- 1 tbsp minced garlic
- 1 1/2 tsp curry powder
- 1 tbsp minced ginger, or 1 tsp powdered
- 1/2 tsp salt
- 1 1/2 cup protein of choice, such as cubed tofu or chickpeas
- 1 1/2 cup small broccoli florets
- 1/2 bell pepper, thinly sliced
- optional 1/2 cup baby corn
- 13.5 oz coconut cream or milk, or cashew cream for coconut-free
- 1 tbsp sweetener of choice
- 1 tsp lime juice
- optional garnishes, such as fresh basil, raw bell pepper, sliced cashews, etc.
In a large pot or pan, sauté the onion in oil or spray over medium heat—stirring only occasionally—until it begins to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. (I’ve only tried the recipe with full-fat canned coconut milk or cream, so sub lite or cartoned coconut/nondairy milk at your own risk.) Cover and bring to a boil over medium heat. Once boiling, remove the lid and check for doneness. If broccoli is not yet soft, continue to cook until desired broccoli softness is reached. Remove from heat, stir in lime, and garnish as desired. Leftover sauce will thicken considerably in the fridge because coconut milk thickens when chilled, so just reheat and then add a little extra milk if needed to thin it out again.Instant Pot Version: In saute mode, cook the onions and oil about a minute, or until onion starts to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Close and seal, then cook on manual for 3 minutes. Do a natural pressure release. Stir in lime, and garnish. Thanks to reader Hannah for creating this version and leaving a comment to let us know how to make the recipe in an instant pot!View Nutrition Facts