Friday, May 4, 2012

Cauliflower & Tofu Carrot Puree Curry

5 organic carrots
2 russet potatoes
4 cloves garlic
1 cauliflower cut in 6 wedges
1 cinnamon stick
salt to season water

Cut carrots and potatoes into 1 inch pieces.   Cook in salted water until fork tender.  Drain water and puree carrots, potato and garlic, until smooth.  Set cauliflower in ice water and put aside.

1 large onion diced
1 cup organic vegetable broth
2 tablespoons of dahl masala
1 teaspoon salt
1 can of organic light coconut milk

Saute diced onions in vegetable broth until translucent on medium heat.  Add masala and salt, cook for 5 minutes.  Add coconut milk and simmer for 15 minutes on medium low heat.

1 box extra firm organic tofu
1 teaspoon olive oil

Drain 1 box of extra firm tofu.  Cut into 10 pieces, dry pieces on paper towels.  Lightly oil grill pan and heat on medium high heat.  Grill pieces of tofu in grill pan until marks are on all sides of tofu pieces and set aside.  Drain chilled cauliflower and grill on all sides and set aside.

1 cup grape tomatoes sliced in half
1/2 cup cilantro minced

Before placing cauliflower and tofu in curry mixture, salt to taste.  Carefully place cauliflower and tofu, simmer for 5 minutes.  Before serving mix in tomatoes and cilantro.

Serve with basmati rice.

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