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Curried Cauliflower, Chickpeas, and Tofu Recipe

  • 4servings
  • 75minutes

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Source: www.chow.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons vegetable oil

  2. 1/2 teaspoon fennel seeds

  3. 1 small yellow onion, finely chopped

  4. 2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece)

  5. 2 medium garlic cloves, minced to a paste

  6. 1 teaspoon garam masala

  7. 1/2 teaspoon turmeric

  8. 1/8 teaspoon cayenne pepper

  9. Kosher salt

  10. 1/2 cup plus 2 tablespoons water

  11. 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)

  12. 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets

  13. 1/2 cup all-purpose flour

  14. 1 (12-to 14-ounce) package extra-firm tofu, large dice

  15. Freshly ground black pepper

  16. 1 large handful cilantro, leaves and stems coarsely chopped

  17. 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)

  18. Steamed brown rice or steamed white rice for serving

  19. Yogurt, for serving

  20. Naan or chapati, for serving

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons of the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute. Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes.

  2. Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir. Add the chickpeas, cauliflower, and the remaining 1/2 cup water. Cover and cook until the cauliflower is tender, about 15 to 20 minutes.

  3. Meanwhile, place the flour in a large bowl. Place the tofu cubes on paper towels, pat dry, and season all over with salt and pepper. Toss the tofu in the flour until coated. Heat a second large frying pan with the remaining 2 tablespoons oil over medium-high heat until shimmering. Add the tofu, tapping off any excess flour first, and brown on all sides, being careful of splattering oil, about 9 minutes. Transfer to a paper-towel-lined plate and season with more salt.

  4. When the cauliflower is ready, gently fold in the tofu, cilantro, and lime juice. Serve immediately with rice, yogurt, naan, or chapati, if desired.

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