• Tattooed Tomato

Vegan Curry Vegetable Broth with Tempeh and Greens

By Chloé Green (@vegunhun)

This broth has become my ultimate comfort food. You can simply just add veggies or use tofu, tempeh or any other faux meat. I love experimenting with Asian food and would like to learn so much more. But for now, this hits the spot. 


You can prepare the broth in the morning and all you will have to do before serving is stir fry your vegetables, cook your noodles and garnish. Then slurp away, it makes you feel all kind of cultured...


This serves 2 so if you add a couple litres more water, add more broth ingredients! You can also freeze the broth for another day. 


What you need:


For the broth:


1-2 red chillis (it gets hotter the longer you simmer so I usually start with 1) 

3 large onions (red or white)

Fresh ginger

2 Knorr veg stock cubes (the jelly ones) 

2 teaspoons Curry Powder

1 Cinnamon stick

1-2 Star Anise 

Soy sauce 

Maggi Liquid Seasoning (I bought mine from an oriental supermarket if you struggle to find in Tesco. Try not to skip this!)

Salt and Pepper 


In the bowl: 


Vegetables of your choice

Noodles of choice (I use Koka instant noodles from B&M Stores)


Garnish: 

Mint

Coriander 

Spring onions

Sesame seeds 

Method:


1. Slice the chillis (remove seeds if you can’t handle the spice!)


2. Roughly halve the onions and slice 2 pieces of ginger before adding all to a medium sized saucepan.


3. Add the stock cubes to 1 litre of boiled water and pour into the pan.


4. Add the curry powder, cinnamon stick, star anise, ginger and a splash of soy sauce.


5. Bring to a boil and simmer for 2-6 hours (the longer the simmer the tastier it gets) you can add bit more boiled water and stir occasionally.


6. Add the Maggi seasoning and salt and pepper to taste. 


7. Stir fry your vegetables, and prepare your noodles, and tofu (I used the curry tempeh from Sainsbury’s). 


8. Add all to a bowl and pour your broth over the top. 


9. Garnish with mint, coriander, spring onions and sesame seeds and enjoy.


About the chef:

I’m Chloé Green, I’m 23 and have proudly been plant based for around 2.5 years, being veggie 14 years before that.


I love everything green and to be in my kitchen with good music in my own little bubble!

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