This weeks tasty vegetarian Thai Green Curry recipe can be easily adapted with herbs and spices for more heat and flavour! 


- 12 ounces of tofu

- 2 sweet potatoes, peeled and cut into cubes 

- 3 cups broccoli florets

- 3 x 14-ounce cans coconut milk 

- 4 tablespoons green curry paste

- 1 tablespoon olive oil

Optional - Add additional herbs and spices for more spice and flavour





1) Press the tofu with paper towels to remove water and then cut into cubes. Heat a large soup pot or pan on medium-high heat with olive oil. Add the tofu and pan fry for 10-15 minutes until golden brown.



2) Add sweet potatoes, coconut milk, and curry paste to the soup pot/pan. Let it simmer for 5-10 minutes until potatoes are softened.


3) Add the broccoli and tofu and simmer for an additional 3-5 minutes. Once simmered for 3-5 minutes, take off the heat and serve.


Recipe adapted from: (

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