Cruciferous Curry

Recipe Categories: 
Recipe Author: 
Kathy Pollard

Here's a basic curry recipe that highlights broccoli and cauliflower, but don't limit yourself!

  • 1 bunch broccoli, cut up
  • 1 small cauliflower, cut up
  • 1 big potato, cut up cubed
  • 1 small onion, chopped
  • 2 T whole wheat or other grain flour
  • 1 T curry powder
  • 1 ½ C water
  • 1 aseptic box of silken tofu
  • Juice of one lemon
  • 2 T soy sauce
  • Salt & pepper to taste (optional)
  • ½ C whole grain breadcrumbs

1 bag of thawed frozen spinach 


Preheat oven to 350 °F.
 Steam broccoli, potatoes and cauliflower until just soft.  Spread half the vegetables in a casserole dish.  Sauté onion in a coated pan with a bit of orange-carrot juice, broth or other liquid, or in water, until soft.  Then add flour, curry and water.  Stir and heat to a simmer.  Blend tofu with lemon juice and soy sauce and stir into onion mixture.  Pour half the sauce into casserole dish, then add rest of vegetables, then rest of sauce.  Sprinkle with breadcrumbs.  Bake covered for 15 minutes and uncovered for 15 minutes, until bubbly and barely turning brown on top.
Spread spinach on bottom of pan first

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