Ingredients
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the curry sauce:
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1 (400 g) can of full-fat coconut milk
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1/2 teaspoon ground cumin powder
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1/2 teaspoon ground coriander powder
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1/2 teaspoon turmeric powder
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1/2 teaspoon chili flakes (optional)
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1 tablespoon maple syrup or honey
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1 small onion , roughly chopped
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1 garlic clove , minced
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1 inch piece of fresh ginger, grated
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the cauliflower rice:
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1 large head of cauliflower (about 1 kg), cut into florets
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1/2 cup water
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the crispy tofu:
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1 block extra -firm tofu, drained and cubed
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1/4 cup cornstarch
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1 tablespoon soy sauce
Directions
Sub_title: Budget-Friven, Gluten-Free, High-Fiber, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Description: This one-pot vegan coconut curry combines the exotic flavors of Thailand and India, making it perfect for a wholesome family meal! With cauliflower rice, crispy tofu, and seasonal vegetables, you’ll enjoy a nutritious, delicious, and budget-friendly dinner in just 30 minutes!
Ingredients:
For the curry sauce:
– 1 (400 g) can of full-fat coconut milk
– 1/2 teaspoon ground cumin powder
– 1/2 teaspoon ground coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon chili flakes (optional)
– 1 tablespoon maple syrup or honey
– 1 small onion, roughly chopped
– 1 garlic clove, minced
– 1 inch piece of fresh ginger, grated
For the cauliflower rice:
– 1 large head of cauliflower (about 1 kg), cut into florets
– 1/2 cup water
For the crispy tofu:
– 1 block extra-firm tofu, drained and cubed
– 1/4 cup cornstarch
– 1 tablespoon soy sauce
Instructions:
1. Heat a large skillet over medium heat. Add the oil and once hot, add the onions and saute until softened, about 5 minutes.
2. Stir in the ground spices and cook for another minute.
3. Pour in the coconut milk and maple syrup, increase the heat to high, and bring the mixture to a simmer. Reduce the heat to low and let the curry sauce thicken slightly, stirring occasionally, for about 10 minutes.
4. In the meantime, combine the cauliflower rice and water in a food processor and pulse until the texture resembles grains. Set aside.
5. Add the tofu cubes to the cornstarch mixture and toss well to coat evenly.
6. To assemble the curry, divide the cauliflower rice among four bowls. Ladle the curry sauce over each serving, followed by the crispy tofu cubes. Garnish with cilantro leaves, sliced almonds, and lime wedges. Serve immediately.
Note: For a spicier version, feel free to adjust the amount of chili flakes according to your preference.
Steps
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1
Done
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Heat a large skillet over medium heat. Add the oil and once hot, add the onions and saute until softened, about 5 minutes. |
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2
Done
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Stir in the ground spices and cook for another minute. |
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3
Done
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Pour in the coconut milk and maple syrup, increase the heat to high, and bring the mixture to a simmer. Reduce the heat to low and let the curry sauce thicken slightly, stirring occasionally, for about 10 minutes. |
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4
Done
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In the meantime, combine the cauliflower rice and water in a food processor and pulse until the texture resembles grains. Set aside. |
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5
Done
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Add the tofu cubes to the cornstarch mixture and toss well to coat evenly. |
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6
Done
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To assemble the curry, divide the cauliflower rice among four bowls. Ladle the curry sauce over each serving, followed by the crispy tofu cubes. Garnish with cilantro leaves, sliced almonds, and lime wedges. Serve immediately. Note: For a spicier version, feel free to adjust the amount of chili flakes according to your preference. |
