Cauliflower, Carrot & Tofu in a Coconut Sauce

Cauliflower, Carrot & Tofu in a Coconut Sauce

Cauliflower, Carrot, Tofu in a Coconut Sauce Coconut, Carrot, Cauliflower

I love everything or anything with coconut; coconut milk, coconut cream, coconut oil, etc. It is a great ingredient to substitute dairy in a curry sauce, creamy soup or just about anything fabulous!

Cauliflower, Carrot & Tofu in a Coconut Sauce

2 TB of oil plus extra for frying tofu
1 block of tofu
1 cinnamon stick
3 cardamom pods
3 cloves
½ tsp of cumin seeds
½ tsp of mustard seeds
1 inch piece of grated ginger
1 garlic clove, minced
½ onion, diced
2 medium carrots, sliced
1 cauliflower head, cut into florets
1 yellow or orange bell pepper, deseeded and quartered
½ tsp of turmeric powder
2 TB of sugar
1 can of coconut milk (200ml)
½ cup cilantro, chopped
¼ cup cilantro, finely chopped for garnish

In a non-stick pan, drizzle oil enough to cover the whole pan and arrange strips of tofu. Fry at a medium heat and after a few minutes, check to see if they have turned to a crispy golden color. Flip to the uncooked side with a fork or spatula and continue frying till they all turn golden. When finished with all sides, drain, and place over paper towels to remove any excess oil. They take quite a while to fry so meanwhile…you can work on the vegetables.

Heat oil in a casserole pan at a medium-high heat, then add the cinnamon, cardamom, clove, and cumin seeds. As they start sizzling, add the mustard seeds and once they crackle, lower the flame to medium and add ginger, garlic and onions. Keep stirring everything until the onions becomes translucent, if it starts sticking to the pan you can lower the heat and add a tiny bit more oil, so it doesn’t burn. Add the sliced carrots and continue to stir-fry for about 5 minutes or until medium cooked. Add the cauliflower, bell pepper, turmeric and cilantro. Sprinkle some salt and water, cover the pan and roast the vegetables on medium heat until it is lightly tender and cooked. Add the coconut milk and sugar and simmer for a couple of minutes, and voilà you can turn off your masterpiece! Before serving sprinkle more fresh cilantro and get ready to dig in this wonderful celebration of veggies. You can serve this with a side of scented basmati rice.

NOTE: for IBS diets, you can remove the onions, cardammom and garlic and use sprouted tofu.

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2 thoughts on “Cauliflower, Carrot & Tofu in a Coconut Sauce

  1. Raja

    Tried this today. Since I had no fresh cilantro, I used some coriander seeds, which was great, too.
    Since I had an eggplant and some tomatoes I also wanted to use, I baked some eggplants and topped them with some ricotta and then tomatoes fried in garlic. Not exactly a perfect match cuisine-wise… but the combination of this main dish, the eggplant thingies as a side, some basmati rice and oven-warm pita bread really worked splendidly for us… The upshot: my wife and I loved it – thanks!

    Reply
    1. Dhanistha R. Post author

      your dish sounds so wonderful, interesting with the ricotta, and so delicious with the warm pita and basmati rice. Thank you so much for experimenting and sharing!!! – Dhani

      Reply

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