https://www.lifestylefood.com.au/recipes/25785/turmeric-tofu-and-cauliflower-curry

LifestyleFOOD.com.au

Winter in Australia is fading fast, but that doesn't mean you should stop dining on delicious curries! With cauliflower in season, it's the perfect time to try this delicious, nutritious meal.

Ingredients

  • Marinade

  • 800gm - 1kg cauliflower, diced

  • 4 tbsp olive oil

  • 1 tsp fresh garlic, grated

  • 1 tsp fresh ginger, grated

  • 1 tsp chilli flakes

  • 1 tsp garam masala

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 2 tsp lemon juice

  • 6 tbsp greek yoghurt

  • Curry sauce

  • ¼ cup olive oil

  • 2 tsp fresh garlic, grated

  • 2 tsp fresh ginger, grated

  • ½ tsp chilli flakes

  • 1 tsp garam masala

  • 1 tsp ground cardamom

  • 1 tsp ground coriander

  • ½ tsp ground cloves

  • 2 x 400ml cans chopped tinned tomatoes

  • 250gm form tofu, cubed

  • 2 tbsp lemon juice

  • 1 cup coconut cream

  • 2 tsp ghee

  • 1 tsp salt

  • 1 cup frozen peas

  • ½ cup flaked almonds, chopped

  • ½ cup fresh coriander, chopped

Method

  • 1.

    Preheat oven to 180 degrees.

  • 2.

    Place the cauliflower in an oven-proof tray with all of the above marinade ingredients, mix well and leave to marinate for 20 minutes.

  • 3.

    Place the tray in the oven and roast for 15 minutes.

  • 4.

    To make the curry sauce, place a medium pot on heat and add the oil and the dry spices and cook until fragrant for 2 -3 minutes.

  • 5.

    Add the chopped tomatoes, spices and tofu and stir well, cooking on low heat for 10 minutes.

  • 6.

    Stir in the lemon juice.

  • 7.

    Cook for a further 5 minutes and then add the coconut cream and ghee and reduce for 5 – 10 minutes.

  • 8.

    Add the cooked cauliflower and the peas.

  • 9.

    Season with salt.

  • 10.

    Remove from the heat and just before serving top with the flaked almonds and chopped coriander leaves.

  • 11.

    Serve with yoghurt and a side of brown rice or green veggies.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1217kj
  • Fat Total 114g
  • Saturated Fat 32g
  • Protein 24g
  • Carbohydrate 39g
  • Sugar 14g
  • Sodium 941mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe was supplied by About Life.

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