Imagine a dish that's not just a meal, but a culinary adventure that transports your taste buds straight to the vibrant streets of India, without leaving your kitchen. This Tofu Cauliflower and Chickpea Curry is more than just a recipe—it's a symphony of textures, a carnival of spices, and a plant-based masterpiece that will make even the most dedicated meat-lovers swoon. Packed with protein, bursting with aromatic curry powder, and creamy from coconut milk, this dish promises to be your new weeknight dinner superhero.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 head cauliflower, chopped
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the ingredients by cubing the firm tofu, chopping the head of cauliflower, draining and rinsing the can of chickpeas, dicing the onion, mincing the garlic and ginger, and measuring out the curry powder.
- In a large pan, heat a couple of tablespoons of oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic and ginger to the pan and sauté for another minute, until fragrant.
- Add the cubed tofu to the pan and cook until lightly browned on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
- Add the chopped cauliflower to the pan and cook until it starts to soften, about 5 minutes.
- Stir in the curry powder and cook for 1-2 minutes, until fragrant.
- Add the can of coconut milk to the pan and stir to combine. Bring the mixture to a simmer.
- Add the cooked tofu, chickpeas, salt, and pepper to the pan. Stir to combine and let simmer for 10-15 minutes, until the flavors have melded together and the cauliflower is tender.
- Taste and adjust the seasoning as needed.
- Garnish with fresh cilantro and serve hot over rice or with naan bread.
Tips
- Press your tofu before cubing to remove excess moisture, ensuring a crispier texture when cooking.
- Toast the curry powder for an extra minute to release deeper, more complex flavors.
- Use full-fat coconut milk for a richer, more luxurious curry sauce.
- For added depth, consider adding a teaspoon of garam masala along with the curry powder.
- If you prefer a spicier curry, add a chopped red chili or a dash of cayenne pepper.
- Let the curry simmer slowly to allow the flavors to meld and develop a more intense taste profile.
- Fresh cilantro is key—chop it just before serving to maintain its bright flavor and color.
- Serve over basmati rice or with warm naan bread to soak up the delicious sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 18g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 0mg
