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
- 2 tablespoons 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 teaspoons grated fresh or jarred ginger
- 2 teaspoons garam masala or good-quality curry powder, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon dry mustard
- 8 ounces firm or extra-firm tofu, sliced, blotted,
and cut into small dice (see note)
- 2 medium or 3 Roma tomatoes, diced
- 1/2 cup frozen green peas
- 1/4 cup minced fresh cilantro, optional
- Salt to taste
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.
Per serving: 177 calories; 8g fat; 50mg sodium; 20g carbs; 5g fiber; 10g protein
- Sample more recipes for global stews.