Tofu Aloo Gobi (Cauliflower and Potato Curry)

We've rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It's a vegetarian and vegan standard! This simplified recipe 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.

Tofu Aloo Gobi (Cauliflower and Potato Curry)

Serves: 4 to 6

Ingredients

2 tablespoon olive oil
2 cloves garlic, minced
2 medium-large red-skinned or golden potatoes, peeled and diced
1 medium head cauliflower, cut into small florets
2 teaspoon grated fresh or jarred ginger
2 teaspoon garam masala or good-quality curry powder, or to taste
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon dry mustard
8 oz firm or extra-firm tofu, sliced, blotted, and cut into small dice (see note)
2 medium or 3 Roma tomatoes, diced
½ cup frozen green peas
¼ cup minced fresh cilantro, optional
salt, to taste

Instructions

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 or 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.

Nutriton Information:
Per serving: 177 calories; 8g fat; 50mg sodium; 20g carbs; 5g fiber; 10g protein