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Cauliflower, cherry tomato and tofu curry with yoghurt and coriander

Cauliflower, cherry tomato and tofu curry with yoghurt and coriander

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 500 g tofu, drained
    • 1 medium onion, sliced
    • 30 m (2 tbsp) canola oil
    • 5 ml (1 tsp)mustard seeds
    • 3/4 tsp cumin seeds
    • 10 ml (2 tsp)curry powder
    • 4 garlic cloves, minced
    • 1 (1/2-inch) piece fresh ginger, peeled and finely sliced
    • 4 cups cauliflower florets
    • 1/4 cup water
    • 5 ml (1 tsp) salt
    • 1X 410 g can whole peeled cherry tomatoes
    • 1/4 cup plain fat-free yogurt
    • 1/4 cup chopped fresh coriander (dhania)
    • 4 cups cooked Spekko Long Grain Parboiled Rice or Spekko India Gate Classic Basmati Rice
    • curry leaves

Method

    1. Place tofu on several layers of paper towels. Cover and allow to drain well. Cut tofu into 1/2-inch cubes.
    2. Place the onion in a food processor and pulse until finely chopped.
    3. Heat a large skillet over medium heat. Add the oil to the pan; swirl to coat.
    4. Add the mustard seeds, curry leaves and cumin; cook 10 seconds or until mustard seeds begin to pop.
    5. Add onion and curry powder; cook 10 minutes, stirring frequently.
    6. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
    7. Stir ginger and garlic mixture into onion mixture Sauté 1 minute, stirring constantly.
    8. Stir in tofu, cauliflower, water, salt, and tomatoes. Simmer.
    9. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
    10. Serve with Spekko India Gate Classic Basmati Rice and spoon 2 teaspoons yogurt over each serving; sprinkle with coriander.