Whatever curry


  • 1 can drained chickpeas
  • 1 cup diced firm tofu
  • 1 red onion
  • 1 thumbnail piece of minced ginger
  • 1 garlic glove
  • 1 red medium heat chili
  • 8 medium brown sliced oyster mushrooms
  • 3 cups red cabbage
  • 1/2 cup minced kale
  • 1 cup red chard
  • 1 cup mixed sprouts
  • 2 cups coconut water
  • 1 cup plant milk
  • 1/2 tsp green curry paste
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • toppings: lemon juice, sesame oil, cilantro, scallions, toasted white sesame seeds
  • side: cooked sweet potatoes


  1. roast tofu, sauté onions, ginger, chili, red cabbage for about 10 min
  2. add chickpeas, garlic, mushrooms, kale, curry paste and sauté for another 5-10 min
  3. add coconut water, plant milk, oyster and soy sauce
  4. cook for 15 min on medium heat
  5. add red chard about 2 min before serving to blanche it in the sauce
  6. serve with sides and top with toppings mentioned below or any other toppings you like

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