- 1 tablespoon oil, grapeseed canola, or peanut oil
- 1 1/2 teaspoon mustard seed whole
- 1 teaspoon cumin seeds whole
- 1 large onion(s) diced
- 4 clove(s) garlic minced
- 1 tablespoon ginger root fresh, minced
- 4 teaspoon curry powder
- 1/8 teaspoon pepper, cayenne
- 1 head(s) cauliflower cut into bite-sized florets
- 1 package(s) tofu, extra-firm (14-ounce), drained and pressed for 30 minutes to remove excess water, and cut into 1-inch cubes
- 1 can(s) tomatoes, diced 15-ounce can (preferably no-salt-added)
- 1/4 cup(s) broth, vegetable or water
- 1 can(s) beans, garbanzo (chickpeas) 15-ounce can (preferably no-salt-added or low-sodium), drained and rinsed
- 1 teaspoon salt, Kosher (optional)
- 1 whole lemon juice, fresh
- 1/4 cup(s) cilantro (optional)
- Prep time
- Total Time
Reduce the heat to medium. Add the onion and cook until translucent and soft, 6 to 8 minutes. Add the garlic, ginger, curry powder, and cayenne, and cook for 1 minute, stirring constantly.
Add the cauliflower florets, cubed tofu, canned tomatoes (with liquids), and broth or water, and stir well. Bring the liquid to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the cauliflower is nearly tender. Add the chickpeas. Season with salt, and simmer uncovered for 10 minutes.
Stir in the lemon juice. Serve the curry alone or over a bed of hot cooked brown rice (regular or brown basmati). Garnish with cilantro, if using.
Make 4 servings
Serving size: 2.25 cups