Indian flavors are rich, exotic and warming—the perfect combination for dinner on dark and blustery winter days. Not overly spicy, this easy-to-make dish is tamed by the subtle taste of coconut from both dried flakes and oil simmered in with chunks of vegetables and tender tofu. Avoiding soy? Simply swap out the cubes for a cup or two of chickpeas. You still get protein, plenty of plant nutrition and a hearty texture that chases away the chills.
Indian-Style Cauliflower & Tofu with Coconut
2 cups bite-sized cauliflower florets (1/2 head)
1 pkg. extra-firm tofu, cubed (or 2 cups cooked chickpeas)
1 Tbsp. coconut oil
3 cloves garlic, minced
4 cups chopped tomatoes (about 2 large)
1 onion, chopped
1 cup chopped carrots
1/3 cup coconut flakes
1 tsp. pink peppercorns
2 tsp. sea salt
½ cup water
1 Tbsp. lemon juice
Optional: chopped fresh mint, cooked rice or quinoa (for serving)
- In small bowl, combine spices to make spice mix; set aside.
- In large pot over medium heat, heat coconut oil. Add garlic, tomatoes, onion, carrots, coconut and spice mix and saute for 10 minutes. Pour in water and bring to a boil; reduce heat to medium and cook, covered, for 20 minutes, until vegetables are tender.
- Transfer cooked mixture to blender or food processor and puree until smooth. Return mixture to pot.
- Add cubed tofu or chickpeas, cauliflower, lemon juice and pink peppercorns to pot; bring to a boil, reduce heat to medium and cook, covered, for 15 minutes or until cauliflower is tender. Add additional salt to taste.
- Serve over rice or quinoa, garnished with chopped mint.