We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian and vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer—the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box.
Serves: 4 to 6

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 medium-large red-skinned or golden potatoes, peeled and diced
  • 1 medium head cauliflower, cut into small florets
  • 2 tsp grated fresh or jarred ginger
  • 2 tsp garam masala or good-quality curry powder, or to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp dry mustard
  • 8 oz firm or extra-firm tofu, sliced, blotted, and cut into small dice (see note)
  • 2 medium or 3 Roma tomatoes, diced
  • 1/2 cup frozen green peas
  • 1/4 cup minced fresh cilantro, optional
  • salt, to taste
  1. Heat the oil in a wide…

Continue Reading to the Source

LEAVE A REPLY

Please enter your comment!
Please enter your name here