A cozy, flavor-packed curry that brings together the warmth of Moroccan spices with the creamy comfort of classic yellow curry. Savta’s Shabbat Rice Blend adds depth, aroma, and just the right balance of savory and spice to make this an easy weeknight favorite that tastes like it simmered all day.
Ingredients
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1 white onion, chopped
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3–4 garlic cloves, minced
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1–2 tbsp fresh ginger, minced
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1–2 carrots, cut into wide slices
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4–6 thin sweet peppers, sliced into rings
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1–2 cups broccoli, lightly cooked and cut into florets
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1 can garbanzo beans, drained and rinsed
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1 block extra-firm tofu, drained, pressed, and cubed
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2 tbsp Savta’s Shabbat Rice Blend
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1–2 cans coconut cream (depending on how creamy you like it)
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Cooked white rice, for serving
Instructions
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Build the flavor base
Heat a large pan or pot over medium heat with a drizzle of oil. Add the chopped onion and sauté until soft and lightly golden, about 5 minutes. -
Add aromatics
Stir in the garlic and ginger. Cook for 1–2 minutes until fragrant. -
Layer the vegetables
Add the carrots and sliced sweet peppers. Sauté for about 5 minutes until they begin to soften. -
Add the spice magic
Sprinkle in 2 tablespoons of Savta’s Shabbat Rice Blend and mix well so the vegetables are evenly coated and fragrant. -
Add greens and protein
Add the broccoli and garbanzo beans. Continue sautéing for another 3–4 minutes.
Gently fold in the tofu cubes and cook for 2 minutes, allowing them to absorb the flavors. -
Make it creamy
Pour in the coconut cream and stir to combine. Bring to a gentle simmer, then lower the heat and let cook for about 20 minutes. This allows the flavors to deepen and the curry to thicken. -
Serve and enjoy
Spoon the curry over warm white rice and serve immediately.
Savta’s Tip
The Shabbat Rice Blend brings a Moroccan warmth that transforms a classic yellow curry into something truly special. For extra brightness, finish with a squeeze of fresh lime or a handful of chopped cilantro right before serving.
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