Step 1

Heat the vegetable oil in a large pot over medium­-high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.

Step 2

Add the potatoes and curry paste and sauté for another 3 to 4 minutes.

Step 3

Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.

Step 4

Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.

Step 5

Serve with the rice.