Indian Potato, Cauliflower and Tofu Curry - Food As Medicine
- 600g baby potatoes
- 3 tablespoons extra virgin peanut oil
- 200g firm tofu (cut into small cubes)
- 2 onions (coarsely chopped)
- Small bunch fresh coriander (chopped)
- 2 tablespoons Korma curry paste (mild or medium hot)
- 280g fresh cauliflower (pulled apart into small florets)
- Steam potatoes for about 15 minutes until tender, then remove from heat and allow to cool. If the baby potatoes are a little large, halve them.
- Heat oil in a large saucepan and fry tofu cubes until golden. Remove from pan and place on absorbent paper.
- Reduce heat, add onions to the remaining oil and saute until translucent.
- Dissolve curry paste with 1/2 cup of water and add to onions.
- Add cauliflower and 1 cup of boiling water. Cover and simmer for about 15 minutes until the cauliflower becomes tender.
- Fold in potato, coriander and tofu cubes until the flavours have combined. Add an additional 1/2 cup boiling water at this stage if you want more sauce, then heat through and serve. Serve curry with steamed wholegrain rice and some dhal for an impressive meal.
- Curry stores well in the fridge for 2 days but is unsuitable for freezing.
- Be sure to remove excess moisture from the tofu with kitchen toweling to prevent spitting when you add it to the oil.
Energy: 974kJ (233 Cal) | Protein: 5g | Fat: 14g | Saturated fat: 2g | Cholesterol: 0mg | Carbohydrate: 19g | Sugars: 5g | Fibre: 5g | Calcium: 46mg | Iron: 2.2mg | Sodium: 239mg