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Tofu, Cauliflower & Chickpea Curry

  • 2servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, H, C, E
MineralsSelenium, Copper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. oil, grapeseed, canola, or peanut oil

  2. 1-1/2 tsp. mustard seed, whole

  3. 1 tsp. cumin seeds, whole

  4. 1 large onion(s), diced

  5. 4 clove(s) garlic,s minced

  6. 1 Tbsp. ginger root, fresh, minced

  7. 4 tsp. curry powder

  8. 1/8 tsp. pepper, cayenne

  9. 4 cups (1 head) cauliflower, cut into bite-sized florets

  10. 12 oz. package(s) tofu, extra-firm, drained and pressed for 30 minutes to remove excess water, and cut into 1-inch cubes

  11. 15 oz. tomatoes, diced, 15-ounce can (preferably no-salt-added)

  12. 1/4 cup broth, vegetable, or water

  13. 15 oz. beans, garbanzo (chickpeas), 15-ounce can (preferably no-salt-added or low-sodium), drained and rinsed

  14. 1 tsp. salt, Kosher,

  15. 2 Tbsp. whole lemon juice, fresh

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot or deep skillet over medium-high heat. Add the mustard and cumin seeds and cook until they begin to pop, about 1 minute.

  2. Reduce the heat to medium. Add the onion and cook until translucent and soft, 6 to 8 minutes. Add the garlic, ginger, curry powder, and cayenne, and cook for 1 minute, stirring constantly.

  3. Add the cauliflower florets, cubed tofu, canned tomatoes (with liquids), and broth or water, and stir well. Bring the liquid to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the cauliflower is nearly tender. Add the chickpeas. Season with salt, and simmer uncovered for 10 minutes.

  4. Stir in the lemon juice. Serve the curry alone or over a bed of hot cooked brown rice (regular or brown basmati).

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