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Cauliflower & Tofu Curry

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
Cauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio

Ingredients

  • 1 tablespoon olive oil
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 3 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head cauliflower, broken into florets (about 3 cups)
  • 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
  • 1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup vegetable broth
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (13.66 ounces) coconut milk
  • 1 cup frozen peas
  • Hot cooked rice
  • Chopped fresh cilantro

Directions

  • 1. 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.
  • 2. 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.
  • 3. Serve with rice. Sprinkle with cilantro.

Nutrition Facts

1-1/3 cups: 338 calories, 21g fat (13g saturated fat), 0 cholesterol, 528mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 13g protein.

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