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