Cauliflower and Tofu Curry

Cauliflower and Tofu Curry  Cauliflower is enjoying something of a renaissance - low in calories but packed full of vitamins (especially C), minerals, fibre and antioxidants
Servings: 2 yield(s)
Ingredients
  • 1 tbsp Olive oil
  • 1 small Onion - coarsely diced
  • 50 g raw Cashew Nuts
  • 1 clove Garlic - minced
  • 450 g Cauliflower florets (From ½ a medium cauliflower (500g))
  • 1 tsp ground Cumin
  • 0.5 tsp ground Corinader
  • 0.5 tsp ground Turmeric
  • 0.125 tsp Cayenne Pepper
  • 1 tsp Garam Masala (OR see Note)
  • 200 g Tomatoes - cored and chopped (OR 1/2 a 400g tin including juice)
  • 0.5 cup vegetable Stock
  • 300 g firm Tofu - pressed and cut into 1cm cubes
  • 2 tbsp low-flavour Oil
  • 1 cup frozen Peas
Instructions
  1. Sauté the onions and cashews in the oil, in a large saucepan, over a medium heat until the onion is just soft – 5 minutes.
  2. Add the garlic and continue to cook until fragrant but not browned.
  3. Add the cauliflower and spices and cook, stirring, for 2 minutes.
  4. Add the tomatoes and stock. Bring to the boil then reduce the heat and simmer, covered, for 10 minutes – until the cauliflower begins to soften.
  5. Meanwhile, fry the tofu, tossing, in a fry pan, over a medium high heat, until golden on all sides.
  6. Blanch the peas in boiling water.
  7. Distribute the curry over serving bowls of steamed rice and top with the peas and tofu.
Recipe Notes

Garam Masala