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Tofu Aloo Gobi (Cauliflower and Potato Curry)
Posted By Nava On February 28, 2011 @ 8:18 am In Global Stews | 8 Comments
We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian/vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box. 
Serves: 4 to 6
Heat the oil in a wide skillet or stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Add the potato and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.
Add the cauliflower, then sprinkle in the spices, and continue to simmer gently for 5 minutes.
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.
Note: Don’t like/don’t use tofu? Simply omit it; there’s only 8 ounces used here and the dish will be just as good without it; or substitute a cup or so of chickpeas.
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 Image: http://www.vegkitchen.com/recipes/global-sampler/global-stews/tofu-aloo-gobi-cauliflower-and-potato-curry/attachment/express_aloo/
 In My Box: An Exploration of My CSA Box.: http://inmybox.wordpress.com/
 recipes for global stews.: http://www.vegkitchen.com/category/recipes/global-sampler/global-stews/
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