Curried Cauliflower, Chickpeas, and Tofu
- 4 tablespoons vegetable oil
- 1/2 teaspoon fennel seeds
- 1 small yellow onion, finely chopped
- 2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece)
- 2 medium garlic cloves, minced to a paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- Kosher salt
- 1/2 cup plus 2 tablespoons water
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
- 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets
- 1/2 cup all-purpose flour
- 1 (12-to 14-ounce) package extra-firm tofu, large dice
- Freshly ground black pepper
- 1 large handful cilantro, leaves and stems coarsely chopped
- 2 tablespoons freshly squeezed lime juice (from about 1 medium)
- Steamed brown rice or steamed white rice, for serving (optional)
- Yogurt, for serving (optional)
- Naan or chapati, for serving (optional)
- This recipe is vegetarian
- Produce
- 1 1/2 pounds cauliflower (1 medium head)
- Chickpeas (1 (15-ounce) can)
- Cilantro, leaves and stems (1 large handful)
- Ginger, fresh (2 tablespoons)
- Yellow onion, small (1)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, Freshly ground (1)
- Cayenne pepper (1/8 teaspoon)
- Fennel seeds (1/2 teaspoon)
- Garam masala (1 teaspoon)
- Garlic cloves, medium (2)
- Kosher salt (1)
- Turmeric (1/2 teaspoon)
- Vegetable oil (4 tablespoons)
- Pasta & Grains
- Brown rice or steamed white rice (1)
- Bread & Baked Goods
- Naan or chapati (1)
- Drinks
- Lime juice, freshly squeezed (2 tablespoons)
- Water (5/8 cup)
- Dairy
- Yogurt (1)
- Refrigerated
- Tofu, extra-firm large (1 (12-to 14-ounce) package)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published March 16, 2011 (1 year ago).
23 people saved this recipe.
