Curries are a great way for people to get lots of veggies in their diet, and are quick and easy dinners. We recommend making a large batch which is good for a few days worth of dinners, either served up on its own, with rice or with noodles.

Special thank you to Cook Culture for providing this recipe! Their Curries around the World class can be found here, you can add the link in your newsletter. 

Do you enjoy cooking seasonally? This is a great website for checking what produce is in season. 


Shane Lobsinger teaches classes as the house chef at Cook Culture on Howe & Hastings. He is a certified chef and sommelier on a mission to help you cook delicious local seasonal meals.

Makes 4-6 Servings


3 Tbsp Red curry paste (Chef Shane recommends Aroy-D brand or make sure to find one with no additives)

2 Tbsp Coconut oil

400 grams tofu

2 cans of coconut milk (Aroy -D or Thai Kitchen are good brands)

1 big white onion (or 2 small white onions)

4 kaffir lime leaves

400 grams of crimini mushrooms

1 small head of broccoli

2 small red peppers

1 Tbsp Tamari (or soy sauce)

½ teaspoon salt (to taste)

4 tablespoons of lime juice

small bunch of cilantro to garnish


Heat coconut oil in 3 qt wide saucepan or wok.  Sautee 3 Tbsp of red curry paste.  Add tofu.  Cook until browned and crispy.  Add the coconut milk and remainder of the ingredients.  Bring to boil.  Turn down heat and simmer.

Garnish with cilantro and serve with steamed rice!

Try to find local and seasonal vegetables to add in, broccoli can be hard to find, but check your local farmer's market! If you can't find it, you'll have better luck with local kale and zucchini this time of year. Napa cabbage (sui choi), savoy cabbage, and green or red cabbage are all widely available from local growers at most supermarkets, and make great quick-cooking additions to curries. The more veggies the better, and the closer it grows to home the fresher and more nutritious it will be!

Health Out