Indian Potato, Cauliflower & Tofu Curry
Who would have thought this mouth-watering dish was so healthy! Frying the tofu first makes it crispy and gives it a chewier texture.
- 600 g new potatoes
- 3 TBSP peanut oil
- 200 g firm tofu, cut into small cubes
- 2 onions, coarsely chopped
- small bunch fresh coriander, chopped
- 2 TBSP Korma curry paste (mild or medium hot)
- 280 g fresh cauliflower, cut into small pieces
- Boil the new potatoes in their skins for about 15 minutes. Drain and allow to cool. If the new potatoes are a little large, halve them after they are cooked and cooled.
- Heat the oil in a deep non-stick pot and fry the tofu cubes until golden brown. Drain and place on absorbent paper.
- Reduce the heat and add the onions to the remaining oil and sauté until translucent.
- Dissolve the curry paste with ½ cup of water and add to the onions.
- Stir in the cauliflower and 1 cup of water. Cover with a lid and simmer for about 15 minutes until the cauliflower becomes tender.
- Mix in the coriander, fried tofu cubes, potatoes and stir until all the flavours have combined. You can add an additional ½ cup of water if you want more sauce. Heat through and serve. Serve with steamed basmati rice and Three-Bean Dhal on the side.
Per serve: energy 1147 kJ (274 Cal); protein 8 g; fat 14 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 33 g; fibre 6 g; calcium 125 mg; iron 3 mg