Enjoy our vegan recipe Cauliflower Coconut Curry by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3603 kJ (861 kcal)|
chef's knife, pot, plate, cutting board, Spoon, non-stick frying pan, spatula, parchment paper
Cook the rice according to the package instructions.
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.
Finely chop the onion, garlic, and ginger. Dice the 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.
Heat the canola oil in the non-stick frying pan over medium heat. Fry the onions, garlic, and ginger until the onions turn translucent.
Add the lemon juice, curry, chili, ground cumin, and bay leaf and fry for approx. 1 minute.
Add the tomatoes and fry for approx. 3-4 minutes.
Turn down the heat. Stir in the coconut milk, garam masala, and cayenne pepper. Let simmer for approx. 10 minutes stirring occasionally.
Turn off the heat, add the tofu to the pan, warm with the residual heat. Season with salt and pepper.
Finely chop the cilantro. Serve the curry with, rice and cauliflower and top with the cilantro.
Enjoy your meal!