I love me some curry, especially when I cook up some coconut brown rice!!! If you don’t like Tofu, you could easily changed this to a chicken recipe by cutting up chicken breast in this strips and tossing in just at the end.
Golden Cauliflower & Tofu Curry
1Tbsp canola oil
1red onion, halved and sliced
2 cloves garlic, finely chopped
2Tbsp curry powder, I use a mild, but choose the spice that suits your tastes
1 1⁄2cups unfiltered apple juice
2cups cauliflower florets
14–16 oz firm tofu, pressed, cut into 1” cubes (opt chicken option)
2cups diced eggplant
1red bell pepper, chopped
1 fleshed sweet potato, peeled and sliced
1 small zucchini, sliced
Salt and freshly ground pepper
1. In a large Dutch oven, heat the oil over medium-high heat. Add the onion and sauté 2 minutes. Add the garlic and sauté 1 minute. Mix in the curry powder and cinnamon and cook until fragrant, 30 to 60 seconds.
2. Add the apple juice, cauliflower, and carrots. When the liquid boils, reduce the heat to a simmer, cover, and cook 10 minutes.
3. Meanwhile, coat a large, heavy skillet with cooking spray. Add the cubes of tofu in 1 layer, and cook, turning the cubes with tongs, until golden and crisp on four sides, 2 minutes per side.
4. Add the tofu, eggplant, red pepper, sweet potato, zucchini, and raisins to the cauliflower. Cover and simmer until the vegetables are tender but still hold their shape, 20 to 25 minutes. Season to taste with salt and pepper.
MAkeS 6 Servings
Per Serving: 312 calories