Cauliflower & Tofu Curry
Cauliflower, garbanzo beans and tofu are 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
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Health Tip: Just one-half cup cooked cauliflower provides nearly half the daily value for vitamin C, not to mention sulfur-containing compounds that may help protect against certain cancers.
Nutrition Facts1-1/3 cups (calculated without rice): 338 calories, 21g fat (13g saturated fat), 0 cholesterol, 528mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 13g protein.
Originally published as Cauliflower & Tofu Curry in Simple & Delicious April/May 2016