RECIPES

Yellow cauliflower curry with spiced tofu

Curry as we know it today is a mixture of spices. In this recipe we mix the traditional Indian curry with the yellow curry that has its origin in Thai cuisine. Its yellow color is due to the high content of turmeric - a root that provides both flavor and nutritional benefits. #Vegan

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Cilantro
  • Raisins
  • Garlic
  • Coconut milk
  • Tofu (Soy)
  • Cauliflower
  • Fresh ginger
  • lime
  • Carrot
  • Yellow curry
  • Basmati rice
  • Curry powder

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan

Nutritional information (every 100 grams)

Calories84,7 Kcal
Fat4,6 g
of which saturated fat3,3 g
Carbohydrates9,7 g
of which sugar2,9 g
Proteins3,1 g
Salt0,2 g

Preparation time

Difficulty

Ingredients

  • Cilantro
  • Raisins
  • Garlic
  • Coconut milk
  • Tofu (Soy)
  • Cauliflower
  • Fresh ginger
  • lime
  • Carrot
  • Yellow curry
  • Basmati rice
  • Curry powder

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan

Nutritional information (every 100 grams)

Calories84,7 Kcal
Fat4,6 g
of which saturated fat3,3 g
Carbohydrates9,7 g
of which sugar2,9 g
Proteins3,1 g
Salt0,2 g

Cooking step by step

Cooking
step by step

The rice:

In a pot, place rice with water and a pinch of salt (2 cups of water for each cup of rice). Cover with a lid.
Bring to a boil. Lower heat to a minimum and let simmer until the water is absorbed, about 12-15 min.
Turn off the heat and set aside (covered). 

El arroz

The vegetables:

Cut cauliflower into florets.
Mince garlic. Peel and mince ginger.
Cut carrot into slices. 

The tofu:

Cut tofu into small cubes.
Heat oil in a frying pan and sauté tofu until golden.
Season with curry powder, salt and pepper. Set aside, 

The curry I:

Heat a dash of oil in the same frying pan. Sauté garlic, ginger, and yellow curry paste for 1 min. Add cauliflower, carrot, coconut cream and 100ml of water (approx). Let simmer 8-10 min over medium heat, or until cauliflower is tender when pierced with a fork. If you see that there is a lack of liquid during cooking, you can add a little water. The result should be creamy, not dry.

The curry II:

Add tofu and raisins to the frying pan of vegetables.
Squeeze half of the lime on top and mix everything.
Season with salt and pepper.  

Your meal:

Cut the rest of the lime into wedges. Chop coriander (leaves and stems).
Serve the curry with basmati rice and a lime wedge.
Finish with a sprinkle of coriander. 

Tu plato - Curry amarillo de coliflor

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