Sweet Potato Broccoli Curry

I never realized how simple curry is to make yourself from scratch.

When we lived in Michigan, there was a Trader Joes in nearby Ann Arbor.  I’d spend the $4 to get a small jar, mix in some chicken, make some rice and we’d have quick and yummy dinner after work.  Little did I know that you can make it very easily yourself  using readily available fresh ingredients for half the cost and twice the nutrition.

Tonight we had a great curry that used several organic ingredients from our garden–broccoli, kale and cilantro.  I used tofu for this recipe, but you can just as easily use chicken.  Try it–you’ll love this, and it really is the perfect quick after work recipe!



  • 1 chopped onion
  • 2 T olive oil
  • 2 T shredded fresh ginger
  • 2 T shredded fresh turmeric (if you don’t have fresh, use 1 tsp dried)
  • 2 T curry powder
  • 2 T sriracha sauce (or other hot sauce)
  • 1.5 cups vegetable or chicken broth
  • 1 tomato, chopped
  • 2 cups sweet potatoes, cut into 1 inch cubes
  • 1 head broccoli
  • 3 cups baby kale
  • 1 box firm tofu (or 2-3 chicken breasts) chopped into 1 inch cubes
  • 1 can low fat coconut milk
  • 2 – 4 T fresh cilantro, chopped
  • 4 cups brown rice, cooked


Saute the onion in olive oil.   Add ginger, turmeric, curry powder and sriracha sauce, followed by tomatoes and broth.  Add sweet potatoes, cover and cook on medium heat for 5-7 minutes, then add broccoli and kale.  When sweet potatoes soften, add coconut milk, tofu, and simmer for 10-15 minutes.

To serve, place 1-1.5 cups of brown rice into large bowl.  Spoon 1-2 cups curry over rice and top with 1 T chopped cilantro.



  1. Annie R | 27th Mar 16

    That sweet potato broccoli curry looks amazing … I’m going try it!

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