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!

Ingredients:

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

Method:

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.