autumn dinner winter one pot

easy green curry

ready in: 20 minutes

servings: 4

by: Ceres Organics

This easy green curry is a great way to use up any left-over veggies. Packed with fresh, fragrant flavours it pairs well with any protein, served best with Jasmine rice.


  • 300gm firm tofu
  • 1 tbsp Ceres Organics Olive Oil + a sprinkle of salt
  • a bunch of bok choi or other Asian leafy green
  • 2 tbsp Ceres Organics Thai Green Curry Paste
  • 1 can Ceres Organics Coconut Cream
  • 2 tsp Ceres Organics Maple Syrup
  • 1-2 tsp fish sauce
  • 1-2 heads of broccoli

to serve

  • 2 cups of Ceres Organics Jasmine Rice
  • a handful of chopped fresh cilantro


  1. Press the tofu with paper towels to remove water. Cut tofu into cubes. Spread on a baking tray and drench in olive oil and sea salt. Bake at 180c for 20 mins or until golden and crispy turning a couple of times.
  2. Add curry paste, coconut milk, fish sauce and maple syrup to a large pan. Simmer for 5-10 minutes until the paste has combined with the coconut cream. Season to taste. Add broccoli and leafy greens. Simmer for 3-5 minutes until greens are bright green. 
  3. Serve on a bed Ceres Organics Jasmine Rice and garnish with coriander.
  4. Note: This curry is great with any mix of veggies so feel free to add more and mix it up!


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