Indian-Style Tofu & Tomato Curry

Method

1. 1

   Prep the ingredients

   Press and cube the tofu, cut the cauliflower into small florets, dice the onion, mince the garlic, and grate the ginger.
2. 2

   Cook the rice

   Combine the basmati rice with 540 ml water in a medium saucepan. Bring to a boil over high heat, cover, and cook over low heat.

   12 min

   Tip: Let the rice rest covered for 5 minutes after cooking if time allows.

3. 3

   Soften the aromatics

   Warm the canola oil in a large deep skillet over medium heat. Add the onion with 1/2 tsp salt and a few grinds of black pepper; stir often.

   6 min
4. 4

   Build the curry

   Stir the garlic, ginger, and curry powder into the skillet for 30 seconds. Add canned crushed tomato, canned coconut milk, tofu, and cauliflower; stir to coat.

   6 min

   Tip: Shake the canned coconut milk well or stir it in the can before measuring.

5. 5

   Simmer until tender

   Cover the skillet and simmer over medium-low heat, stirring carefully once or twice.

   15 min
6. 6

   Taste and serve

   Spoon basmati rice into bowls and top with tofu, cauliflower, and sauce. Taste and adjust with salt and black pepper before serving.