It’s still wintery here in Halifax and a warming nutritious dish with a little kick is a welcome idea! What I call “curry” is actually Indian-inspired and may be less than orthodox, but just as tasty!
1/2 of a small to medium cauliflower chopped in florets
1/2 package of firm or extra firm tofu cut into cubes*
1/2 cup of cooked chic peas (or white beans)**
1 medium onion finely chopped
4 cloves of garlic, minced
Olive oil (I didn’t measure, but approx 2-3 Tbsp)
1/2 cup vegetable broth* (more to taste)
4 Roma tomatoes coarsely chopped
1/4 cup finely chopped coriander (aka cilantro)
Spices: 1 Tbsp curry powder, 1/2 tsp dried coriander, 1 tsp Tandoori spice, 1/4 tsp chili pepper flakes
Saute the onions, garlic in olive oil for approximately 2 minutes, or until the onions are translucent. Add the spices and 1/4 cup (or less) of the vegetable broth. Continue to saute for 1-2 minutes. Add the cubed tofu and continue to saute for another 2 minutes ensuring the tofu is well coated with the flavours. Next add the chopped tomatoes and chick peas – lower the heat to medium low and add the rest of the vegetable broth. Add the chopped coriander. Cover and let simmer for 10-12 minutes, or until the tomatoes have cooked down and created a nice sauce.
Servings: 2-4 1-cup servings.
*look for organic.
**dried, pre-soaked & cooked beans are best, but to save time canned beans are fine, just remember to rinse them well to get rid of as much salt and additives as possible.