Final exams are finally over! The first thing I did after my last exam today was go grocery shopping so that I could get cooking and get some blog posts up!
Even though it's hotter than blue blazes already here in Georgia (or at least in my opinion it is), I was really craving some curry. One thing I wanted to try with curry was using tofu. Many curries feature a home style cheese called paneer, which is a simple cheese made in a similar style to tofu. Therefore, tofu would be a perfect substitute! Two popular paneer dishes are Muttar Paneer (Peas with Paneer) and Palak Paneer (Spinach with Paneer). I combined both of those ideas, substituting tofu for the paneer and added another one of my favorite vegetables, cauliflower, to make a filling, fibrous, delicious curry.
Green Pea, Cauliflower, and Spinach Curry with Tofu
4 cups fresh or thawed frozen cauliflower florets
2 tsp canola or vegetable oil
1 lb extra-firm tofu, cut into 1/2-inch cubes
1 tsp minced fresh ginger
2 cloves garlic, minced
1 cup diced onion, any color
1/2 tsp ground turmeric
2 green cardamom pods
2 whole cloves
1 bay leaf
2 15-oz cans petite diced tomatoes
sugar, to taste
3 tsp garam masala
3 tsp ground cumin
2 tsp ground coriander
generous pinch of cinnamon
red chili flakes or powder, to taste (optional)
1 cup frozen peas, rinsed
2 cups torn fresh baby spinach
salt and pepper, to taste
1. If using fresh cauliflower, steam the cauliflower until mostly cooked; set aside. Otherwise, just set aside your thawed frozen cauliflower.
2. Heat a large skillet over medium-high heat. Add half the oil. Pat the tofu dry with paper towels and sprinkle with salt and pepper. Add the tofu to the skillet and cook until all sides are browned; set aside.
3. Reduce the heat in the pan to medium. Add the onion, garlic, and ginger as well as the cloves, bay leaf, and cardamom. Saute until the onions are translucent.
4. Add the turmeric and stir until the onions turn yellow. Add the tomatoes and cook them until most of the liquid is gone.
6. Add the garam masala, cumin, coriander, chili powder, cinnamon, and salt, pepper, and sugar to your taste. Stir to combine; add water for a thinner sauce and bring to a boil after adding the water.
5. Add the cauliflower, peas, and tofu and cook about 5 minutes or until the cauliflower is softened but still has its shape.
6. Finally, add the spinach and allow it to wilt.
7. Serve immediately with your favorite cooked rice.
Servings per recipe: 6
Fat: 5.4 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 168 mg
Carbohydrates: 17.6 g
Fiber: 6.3 g
Sugar: 8 g
Protein: 10.9 g
Labels: cauliflower, curry, low-carb, low-fat, main course, peas, spinach, tofu, tomatoes, vegan