Green Curry with Tofu, Lentils & Veggies with Curcuma Rice

I love curry―it’s so simple to make and no matter what veggies you use (even if they’ve been hanging out in the fridge for too long), it always ends up tasting great! In this recipe, you will notice that there’s a ton of curcuma (also known as turmeric). Turmeric “is argued by many to be the most powerful herb on the planet at fighting and potentially reversing disease” (source). Not only that, but it also has an incredible taste! This dish is filled with healthy protein, antioxidants and veggies (check out the nutritional information, so much vitamin A)!!!



Makes 4 portion (448 calories per portion)

  • 1 cup of dry brown rice (with 3.5 cups of water)
  • 1 tbsp of curcuma
  • 2 tsp of salt & pepper
  • 1 garlic clove, minced
  • 1 inch of ginger, minced
  • 1 tbsp of green curry paste (I use Aroy-D)
  • 1/4 cup of water
  • 1 zucchini, chopped
  • 1/4 of a head of cauliflower, chopped
  • 2-3 carrots, chopped
  • 2 tsp of garam masala powder
  • 2 tsp of curcuma powder
  • salt & pepper
  • 1 can of coconut milk (I use organic and light from cha’s)
  • 1 can of lentils, drained and washed
  • 1/2 a block of firm or extra-firm tofu, cut in cubes
  • A handful of basil leaves






  1. First, prepare the curcuma rice by adding the rice, water, curcuma, salt & pepper into a pot and bring to a boil. When boiling, reduce the heat, cover and leave for 15-20 minutes until all liquid is evaporated (or use a rice cooker).
  2. In a pan, add the garlic, ginger, curry paste and 1/4 of water on medium-high heat, stir
  3. When combined and aromatic, add zucchini, cauliflower, carrot, garam masala, curcuma and salt & pepper (it is important here to taste before adding more spices, everything depends on your curry paste. If you find it already too spicy or flavourful, do not add the extra spices)
  4. Fry the vegetables for about 10 minutes, when softened, add the coconut milk
  5. Cover and let simmer for about 15-20 minutes
  6. Remove the lid, add the lentils and the tofu and let it cook for another 5-10 minutes, until most of the coconut milk has evaporated, stir frequently
  7. Serve the curry with the curcuma rice and top it all with basil leaves
  8. Enjoy!

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Published by

Patricia Roca

Why is life worth living? That’s a very good question. Well, there are certain things I guess that make it worthwhile. Like what? Okay, for me, I would say, dogs, post cards, cafés, hats (especially berets), Paris, stationary, soy lattes, Les Miserables, string lights, and barrettes.

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