This is one of those recipes that, on first look, may seem a bit bland. However, once these subtle flavors have simmered awhile, they come together in a complex and beautiful way! I have made this curry about once a week for months now, one of us is always craving it.
This dish is super quick and easy to prepare, packed with nutrition, and surprisingly tasty. I only use about 1 Tbsp of curry powder, but feel free to add more if you like it stronger and spicier. This is also great served with quinoa instead of brown rice!
1 medium onion, diced
2 medium carrots, sliced
1 small cauliflower, about 3 cups florets
1 pound super-firm tofu, cubed
1 Tbsp curry powder
1 can fire-roasted crushed tomatoes
1 cup vegetable broth
1 can chickpeas
1 cup frozen peas
1 can unsweetened coconut milk
Salt and pepper to taste
Fresh chopped cilantro for garnish (optional, but oh so good!)
In a large skillet over medium-high heat, sauté onion and carrot in olive oil until soft, about 5 minutes.
Add cauliflower, tofu, and curry powder, and stir well. Add tomatoes and vegetable broth and cook covered for about 10 minutes.
Add chickpeas, peas, coconut milk, salt and pepper, and cook uncovered for another 10 minutes or until sauce starts to thicken.
Serve over rice and garnish with fresh chopped cilantro.
Per serving: 343 calories (142 from fat), 15.8g total fat, 10.3g saturated fat, 0mg cholesterol, 245mg sodium, 38.1g total carbohydrate (12.5g dietary fiber, 11.7g sugar), 16.8g protein, 69% vitamin A, 47% vitamin C, 21% calcium, 30% Iron
- Good Points: High in dietary fiber, manganese, vitamin C, and very high in vitamin A, vitamin B6, and protein