Category: Main Course
Cuisine: Indian
Yields:
2 Servings
Cauliflower and Tofu Curry
Cauliflower is enjoying something of a renaissance – low in calories but packed full of vitamins (especially C), minerals, fibre and antioxidants
Ingredients
Adjust Servings
Instructions
- Sauté the onions and cashews in the oil, in a large saucepan, over a medium heat until the onion is just soft – 5 minutes.
- Add the garlic and continue to cook until fragrant but not browned.
- Add the cauliflower and spices and cook, stirring, for 2 minutes.
- Add the tomatoes and stock. Bring to the boil then reduce the heat and simmer, covered, for 10 minutes – until the cauliflower begins to soften.
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Meanwhile, fry the tofu, tossing, in a fry pan, over a medium high heat, until golden on all sides.
- Blanch the peas in boiling water.
- Distribute the curry over serving bowls of steamed rice and top with the peas and tofu.