RecipeTofu, Cauliflower and Chickpea Curry
- Calories: 350
- Protein: 21g
- Total Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Total Carbohydrate: 45g
- Dietary Fiber: 12g
- Sodium: 395mg
This hearty vegetarian meal is flavored with an Indian-inspired spice combo that will leave your kitchen smelling incredible! I include two great sources of vegetarian protein, tofu and chickpeas, which make each (generous) portion incredibly filling.
- Prep time
- Total Time
- 1 tablespoon grapeseed oil (may substitute canola or peanut oil)
- 1.5 teaspoons whole mustard seeds
- 1 teaspoon whole cumin seeds
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 teaspoons curry powder
- 1/8 teaspoon cayenne pepper
- 1 head cauliflower, cut into bite-sized florets
- 1 block extra-firm tofu (drained and pressed for 30 minutes to remove excess water), cut into 1-inch cubes
- 1 fifteen-ounce can tomatoes (preferably no-salt-added)
- 1/4 cup vegetable broth
- 1 fifteen-ounce can no-salt-added garbanzo beans (chickpeas), drained and rinsed
- 1 teaspoon Kosher salt (optional)
- juice of 1 lemon
- 1/4 cup cilantro (optional)
Heat the oil in a large pot or deep skillet over medium-high heat. Add the mustard and cumin seeds and cook until they begin to pop, about 1 minute.
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