I can’t remember the first time I tried Indian food. I do remember that it made me very happy… all the flavors and intoxicating scents, it was like a party was going down in my mouth.
I haven’t cooked much Indian food, but when I found this recipe from Allison at Yummy Beet. I knew I had to try it. I made a few adjustments, suited to my taste and ingredients on hand.
This recipe is what my sister would call a “keeper”. If you don’t have rice, don’t worry… it also makes a great topping for a baked potato.
2 TBS olive oil
2 TBS curry powder, divided
1/8 tsp cayenne pepper
2 tsp sea salt
1 cup roughly chopped carrots
1 onion peeled and roughly chopped
3 cloves garlic, roughly chopped
1/2 cup canned coconut milk or 1/2 cup finely shredded coconut
28 oz can whole tomatoes
1 pkg extra firm tofu, pressed and cut into 1/2 inch cubes
1 small cauliflower, cut into bite-sized florets
1 cup frozen peas
chopped fresh cilantro (I used 1/2 a bunch)
cooked brown rice or quinoa or baked potato
In a large pot, heat oil over medium heat; add 1 TBS curry powder, cayenne pepper, salt, carrots, onion, garlic, and shredded coconut (if not using coconut milk). Sauté for 10 minutes.
Add tomatoes and coconut milk; bring to a boil, reduce to medium, cover, and cook for 15 to 20 minutes, until vegetables are very tender. Transfer to a blender; purée until smooth.
Add back to pot along with tofu, cauliflower and remaining 1 TBS curry powder. Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender (about 15 minutes).
Add peas and cook until peas are heated through. Turn off heat, add cilantro and stir through.
Serve hot with brown rice, quinoa, or baked potato.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!