This is a chop suey of must-eat food. Every ingredient is a heavyweight in contributing to good health. Broccoli enjoys a reputation as a disease fighter. Tofu is acclaimed as a source of dietary calcium that protects against bone loss and rheumatoid arthritis. Carrot with its high content of Vitamin A is linked to good ocular health. Red pepper, one of the few foods endowed with lycopene, has proven ability to lower the risks of cancer developing at the prostate, cervix, bladder and pancreas. Coconut milk is a nutrient-dense food packed with calcium and Omega 3 fats. Brown rice with its high concentration of fibre and selenium packs a double whammy against the development of colon cancer. Potato is another nutrient-dense food that contains just about every nutrient, with the exception of Vitamin A. It contributes to a healthy heart as its potassium content is the highest amongst potassium-rich foods.
Yield:Makes six portions
- ¾ cup coconut milk
- ¼ cup vegetable broth
- 6 kaffir lime leaves
- 1 tbs masaman red chilli paste
- 40g onion, cut into wedges
- 40g broccoli, segmented into florets
- 30g cauliflower, segmented into florets
- ½ boiled potato, diced
- 6 slices carrot
- 1 slice red pepper, chopped
- 40g Tofu (taukwa), cut into cubes
- Pinch of sea salt
- 1 tbs palm sugar syrup
- 1 bowl brown rice
- Bring coconut milk to the boil in a pot.
- Dilute with vegetable broth.
- Add in kaffir lime leaves.
- Stir in the chilli paste.
- Add onion, vegetables and tofu to the pot.
- Bring the contents of the pot to a boil.
- Lower heat and simmer until vegetables are done.
- Season with a pinch of salt and palm sugar syrup.
- Serve with brown rice.