TOFU, CAULIFLOWER AND COURGETTE CURRY

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TOFU, CAULIFLOWER AND COURGETTE CURRY

I’m usually pretty one dimensional when it comes to curry.  I love tomato based sauces and usually end up with a Rogan Josh type of flavour, always using tinned tomatoes.  When a can of coconut milk jumped out at me in the cupboard however, I decided to push against familiarity.  This led to adjustments in other areas too including the addition of Tofu which I would never normally do (I like it crispy).  I only added a quarter of a can of the milk and it worked perfectly against the spices and with the fresh tomatoes.   I’m hoping this revelation will bring about more coconut milk recipes in the future – watch this space!

INGREDIENTS:

  • 2 white onions
  • 5 tbsp rapeseed or olive oil
  • ½ tsp hot chilli powder,  ginger and turmeric
  • 1 tsp cumin, gara masala and salt
  • 2 cloves of garlic
  • 500g cherry tomatoes
  • 80ml cold water
  • half head cauliflower
  • 280g tofu
  • 1 courgette
  • 220 g spinach
  • 80ml coconut milk

METHOD:

  1. Chop the onion and fry in the oil with a little salt for 5 minutes until soft
  2. Add the spices and cook for a minute (add a tiny dash of water if it needs to create a paste)
  3. Chop the cherry tomatoes into quarters and add to the pan with 80ml cold water cook uncovered for at least 30 minutes until the sauce has thickened
  4. Add the chopped cauliflower and cook for a further 15 minutes (covered)
  5. Meanwhile cut the tofu into 1cm thick peices and fry with plenty of salt and pepper until its crispy on both sides
  6. Add to the sauce along with the courgette, coconut milk and spinach
  7. Cook for a further 5 minutes and serve with rice
By |2020-06-15T21:04:15+00:00May 22nd, 2020|Dinner, Recipies, Savoury|0 Comments

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