Cauliflower Coconut Curry

Cook the rice according to the package instructions.

• ½ cup Basmati rice

Preheat the oven to 350 °F. Remove the cauliflower florets from the stem, put the florets on a baking tray and drizzle with olive oil. Bake for approx. 20-30 min until golden brown.

• 7.1 oz Cauliflower (w/o stem)
• 2 tsp Olive oil

Finely chop the onion, garlic, and ginger. Dice the tofu.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)
• 3.5 oz Tofu

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown and remove from the pan.

• ½ tsp Canola oil

Heat the canola oil in the non-stick frying pan over medium heat. Fry the onions, garlic, and ginger until the onions turn translucent.

• ½ tsp Canola oil

Add the lemon juice, curry, chili, ground cumin, and bay leaf and fry for approx. 1 minute.

• ½ Lemon (~ 1 oz)
• 1 tsp Curry powder
• ½ tsp Crushed pepper
• ½ tsp Cumin, ground
• 1 Bay leaf (~ 0.1 oz)

Add the tomatoes and fry for approx. 3-4 minutes.

• 7.1 oz Tomatoes, diced, canned

Turn down the heat. Stir in the coconut milk, garam masala, and cayenne pepper. Let simmer for approx. 10 minutes stirring occasionally.

• 3 ⁠½ Tbsp Coconut milk
• ½ tsp Garam masala
• ¼ tsp Cayenne pepper

Turn off the heat, add the tofu to the pan, warm with the residual heat. Season with salt and pepper.

• Salt
• Black pepper

Finely chop the cilantro. Serve the curry with, rice and cauliflower and top with the cilantro.

• 3 twigs of Cilantro, fresh or frozen (~ 2 tsp)

Enjoy your meal!