{ curried cauliflower, tofu, and chickpea stew } / mar 27. 2012
so the other day i found this yummy-looking recipe by bitchin’ camero, and i decided to adapt it and make it my own based on the ingredients i had at home in my cabinet. i had a ton of veggies in the fridge and i always keep a lot of curry powder on hand {because curry adds pizazz to anything} so i was set.
turns out, this recipe is super easy and super healthy, to boot! plus, we have a ton of leftovers which bodes well for hubsters at lunchtime! hope you enjoy as much as i did!
curried cauliflower, tofu and chickpea stew
2 tbsp. olive oil
1 large yellow onion, diced
1 large potato, diced {skin-on}
6 tsp. hot curry powder
1 32 oz. can crushed tomatoes, 1 green chili {diced}
2 15 oz. cans chickpeas, drained and rinsed
1 head cauliflower, florets only
1 15 oz. can coconut milk
2 tsp. salt, 1 tsp. cayenne pepper
1 container firm tofu
set a large pot over medium heat and heat the olive oil. saute the onions for 5 minutes, or until just soft then add the potatoes, curry powder, and cayenne pepper. give everything a good stir.
add the tomatoes, chickpeas, cauliflower, coconut milk, green chilies, and salt. bring to a simmer and reduce the heat to medium-low. simmer for about 20 minutes. taste and adjust the salt as needed.
in a separate med/high heated saute pan, place 2 tbs olive oil and 1/2″ cubes of tufu to saute for about 10 minute {or until starting to brown}. flip tofu to brown on other side for 10 more minutes. once browned on both sides, mix in with curry.
serve over jasmine rice.
makes 8 servings.
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I love your food pictures using your table as a backdrop. Amaze