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


  1. 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.
  2. Heat the oil in a deep non-stick pot and fry the tofu cubes until golden brown. Drain and place on absorbent paper.
  3. Reduce the heat and add the onions to the remaining oil and sauté until translucent.
  4. Dissolve the curry paste with ½ cup of water and add to the onions.
  5. Stir in the cauliflower and 1 cup of water. Cover with a lid and simmer for about 15 minutes until the cauliflower becomes tender.
  6. 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.

Serves 5

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