Cabbage Soup with Smoked Tofu
March 10, 2025
South Asian Tofu
March 10, 2025A Nutrient-Packed and Flavorful Dish
This light and delectable curry is packed with minerals and essential nutrients. Turmeric, the key spice in most curry dishes, has anti-inflammatory properties. This recipe is a family favorite, full of fresh vegetables and bursting with flavor. You can also substitute firm white fish instead of chicken for a different variation.
Ingredients (Serves 1)
5 oz (140 g) boneless, skinless chicken breast
⅔ cup (160 mL) water (plus more if needed)
1 (1-inch / 2.5 cm) piece fresh ginger, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
1 tsp ground mustard
⅛ tsp red pepper flakes
½ tsp salt
⅓ cup (25 g) small broccoli florets
⅓ cup (30 g) sliced carrot
⅓ cup (30 g) sliced leek
¼ cup (30 g) sliced zucchini
Instructions
1️⃣ Prepare the Chicken: Cut the chicken breast into bite-sized pieces and set aside.
2️⃣ Heat the Spices: In a medium saucepan, heat the water over low heat. Add the ginger, turmeric, cumin, paprika, mustard, red pepper flakes, and salt. Stir constantly for 1 minute to release the flavors.
3️⃣ Cook the Vegetables: Add the broccoli, carrot, leek, and zucchini, and stir well. Increase the heat to medium, cover, and cook for about 5 minutes or until the broccoli is al dente.
4️⃣ Add the Chicken: Place the chicken into the pan. If needed, pour in up to ½ cup (120 mL) more water (just enough to keep the ingredients moist and create a light pan sauce).
5️⃣ Simmer to Perfection: Cook with the lid slightly ajar until the chicken is tender and fully cooked through, about 5-10 minutes.
6️⃣ Serve & Enjoy: Enjoy this nutrient-rich, flavorful curry on its own or served with your favorite side!
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📖 Source: The Metabolic Balance Kitchen by Jane Durst-Pulkys, PhD
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