1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
4 1/2 cups hot cooked basmati rice
1/4 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro
How to Make It
Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.
Place onion in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.
This was just ok. Roasted the cauliflower as others suggested so the cauliflower part was very tasty though. I think it's better to dry roast the seeds as they didn't seem to release much flavor using this method.
Oh my GOD! This recipe is soooo tasty. Definitely toast the cumin seeds like they tell you to. It turns out so amazing. My spouse lived in India for a while and LOVES Indian food...he thought this was really delicious and authentic-tasting. Very easy to throw together after work if you do all the chopping in advance.
I love Indian curries and I cooked them often so I modified the recipe according to my tastes preferences. I added 1 t.s whole coriander seeds to the whole spices. I added half of a finely diced jalapeño to the ginger and garlic. I added 1 t.s garam masala and 1 t.s turmeric to the initial curry powder. I added 1 large chopped zucchini to the veggies, and 2/3 of a 28-oz can of diced tomatoes. For convenience and maximum flavor and texture, I used eatless chicken strips instead of diced tofu, and served the concoction over coconut rice. Major yum!
Great comfort food. I tried making the recipe, but made changes along the way as I tasted. I would probably add more curry than it calls for and more salt. It should really say add curry and salt to taste. I also added some cayenne. It didn't call for it, but it was lacking some heat. I would also replace the canned tomatoes with fresh plum tomatoes instead, mashing it with a wooden spoon to as you incorporate to get that saucy consistency you get with the canned tomatoes. Overall, this is a great tasting recipe and would do it again with my own modifications.
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