Curry is one of the most famous vegetarian dishes in the world. Originating and inspired by the culture of India.
Comforting, easy, quick, just spicy enough, just creamy enough even better the next day, if you have any left! Super good with tofu it's a versatile recipe perfect when you have veggies in the fridge you need to use up. For this recipe I use cauliflower, but you can add any kind of veggies you want.
This recipe is super easy to make and is full of flavor. If you like, you can serve it over rice or quinoa.
Prep Time: 20 mins
Cooking Time: 14 mins
1 block of extra-firm tofu, in cubes
2 cups small bouquets of cauliflower
1 red pepper chopped
1 Jalapenos pepper finely chopped
2 cloves of finely chopped garlic
2 tbsp. red curry paste
1 tbsp. ground turmeric
3/4 cup water or broth
1 can (398 ml) coconut milk
Fresh Parsley to taste
3 green onion
Salt and pepper to taste
Rest tofu in Tofudee tofu press for 20 mins, chop all the vegetables while pressing tofu.
In a pot over medium-high heat add tofu and cauliflower and cook 5 minutes, stirring regularly.
Add the garlic, red pepper, and jalapenos pepper and cook for another minute.
Add curry paste, turmeric, water, salt, and pepper. Mix well.
Add the coconut milk. Simmer 7-8 minutes uncovered.
Garnish with fresh parsley and green onion serve