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Cauliflower curry with nuts and tofu

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Ingredients for 4 servings:

  • 1 m.-large cauliflower
  • 2 tbsp red curry paste
  • 300 g tofu, firm
  • 5 tbsp olive oil
  • 150 g walnuts
  • 1 can coconut milk, 425 ml
  • 150 g peas, frozen
  • ½ bunch coriander leaves
  • Chips (coconut)
  • curry powder
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the curry paste with 3 tablespoons of water. Cut the tofu into cubes and marinate in the curry paste for at least 5 minutes. Divide the washed cauliflower into small florets. Sauté the cauliflower and nuts in the oil, stirring frequently. After about 4 minutes, season with curry powder, salt, and pepper. Deglaze with the coconut milk and bring to a boil. Add the peas and cook for another 7 minutes. Drain the tofu and fry in the remaining oil until crispy. Add to the curry. Finally, sprinkle the curry with the coriander and chips. I love eating it with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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