Curried Cauliflower With Tomatoes And Tofu Food

VEGETARIAN TOFU CASHEW COCONUT CURRY

Steps:

• Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
• Next stir in curry powder, turmeric, cumin, cinnamon and salt.
• Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
• Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.

CAULIFLOWER & TOFU CURRY

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add carrots and onion; cook and stir until onion is tender, 4-5 minutes. Stir in seasonings., Add cauliflower, tomatoes, tofu and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in garbanzo beans, coconut milk and peas; return to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until slightly thickened and cauliflower is tender, 5-7 minutes., Serve with rice. Sprinkle with cilantro.

CAULIFLOWER AND TOMATO CURRY

Steps:

• Chop one of the onions and cook gently in half of the oil.
• Add the chilli and spices and cook for a minute.
• Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
• Bring to a simmer, cover and cook for about 10 minutes until almost tender.
• While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
• Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
• Drain on kitchen paper.
• Add the tomatoes to the pan and cook for a further 3 minutes.
• Serve topped with the onion rings and garnish with fresh coriander.

TOMATO AND CAULIFLOWER CURRY

Steps:

• Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
• Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
• Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
• Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.

CURRIED CAULIFLOWER WITH TOMATOES AND TOFU

Steps:

• Note: tomatoes should be 1/2 inch cubes, The chili peppers should be the small skinny ones. The tofu is waterpacked also called cotton. You want a brown crust. Silken ain't gonna hack it here. Divide the cauliflower into florets.
• Rice: In colander rinse 2 cups white basmati rice in cold running water for a minute or two to keep it from becoming sticky. Drain a few minutes.
• In med saucepan bring 2 2/3 cup water and scant 1 tsp kosher salt to boil. Add rice, cover and reduce to simmer. Cook for 15 minutes. Remove from heat, let stand covered for 10 minutes. Makes six cups rice.
• Press the tofu then cut into 1/2 inch cubes. In large well seasoned skillet heat 1 tbsp oil over med high. Add tofu and salt liberally. Fry until you get a dark golden crust on the bottom. NOTE make sure you press the tofu very well to get this. Also note silken is NOT going to do this. After it forms the golden crust flip it over with a spatula to do the other side. You are looking at 4 to 5 minutes per side. IF you do not press it properly, it will NOT brown no matter what you do. Transfer the browned tofu to a plate lined with paper towels.
• Add the remaining oil to skillet and add chilies, ginger, cumin, coreander and cook for 2 minutes stirring constantly.
• Add the cauliflower and 1/2 tsp kosher salt and stir fry florets until they are slightly browned about 3 to 4 minutes. Add the tomatoes and 1/2 cup water. Cover and reduce heat to low. Simmer until stems are just tender shaking the pan occasionally to keep vegetables from sticking. Cook about 10 minutes.
• Just before serving stir in tofu and heat through. Add the yogurt, cilantro and butter. Stir until heated through and season with salt to taste. Do NOT BOIL or the yogurt will curdle.
• Serve with the rice.
• Includes basic press time. The longer you press the better in this case.

CAULIFLOWER & TOMATO CURRY

Steps:

• To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.
• In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.
• Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

TOFU ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

Steps:

• 1. Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
• 2. Add the potatoes and about 1 cup of water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
• 3. Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.
• 4. Stir in the tofu, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.