Dear curry, I love you.
I do not use curry enough. I don’t branch out enough into making different foods. I was recently inspired at the Whole Foods hot bar into making this delicious creation, which is outside of my comfort zone. I love trying Indian food when I’m out, but rarely make it at home thinking I’m not really good at it. WRONG! After making this dish, I realized I’m actually pretty amazing haha.
I bought some spices that I’m not familiar with and have never cooked with before (hello fenugreek and mustard seed), checked the ingredients of the Whole Foods hot bar dish and threw this together. It takes time and effort, but is so incredibly good and filling. Spicy, rich and flavourful- the cauliflower soaks up all of the flavours, the mushrooms pop in your mouth and the diced tomato and spices make for an intensely savoury meal.
Curried Cauliflower, Mushrooms & Tofu (serves 4-6)
1 tsp of coconut oil
1 tbsp fresh, minced ginger
1 tbsp fresh, minced garlic
1/4 tsp fenugreek
1/4 tsp brown mustard seeds
1 tsp curry powder
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp of coriander
1/4 tsp of garam masala
salt & pepper to taste
1 medium head of cauliflower, de-stemmed and chopped into bite-sized pieces
2 cups of small white button mushrooms, quartered
8 oz firm tofu, cubed
18 oz jar of diced tomatoes
13 oz can of full fat coconut milk
1/4 tsp each of fenugreek, brown mustard seeds & curry powder
1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
Heat oil in large pot. Add fresh minced garlic & ginger and spices and sautée for 2 minutes. Add the cauliflower and mix well, add a few splashes of water and cook for 5 minutes. Add mushrooms, tofu, diced tomatoes, coconut milk and spices and simmer on medium heat for 25 minutes. Once simmered, serve over rice and add fresh cilantro, lime juice and sea salt. I served this over rice.
**I ended up adding 2 tbsp of gluten free all purpose flour to thicken it a bit.