Oct 17, 2011

Cauliflower & Tofu Curry

Well this was my first time trying to make a curry.  I think that next time I'll ditch the tofu and add some coconut milk to thicken the sauce so it seeps all through everything...  Mmmm...  Below is the recipe I used from various recipes on the net to make this.  Let me know what you think it needs or point me in the right direction for curries as I love the curries I buy from Vege Rama!

*1 onion, chopped               $0.35
*3tbsp ginger and garlic    
*500g frozen cauliflower    $2.66
*1 can chickpeas                 $1.00
*2 tsp garam masala
*1 tsp turmeric
*1 tsp chili powder
*1/2 cup water
*500g tofu, diced               $5.02
*1 tbsp lemon juice
*1 cup of rice                     $0.70

**Take cauliflower out to defrost before you start this!**

1.  Put rice on to cook. 
2.  Fry onion and tofu in a bit of oil and the spices (if you didn't defrost the cauliflower, chuck it in now).
3.  Add cauliflower, water, chickpeas and lemon juice.  Let simmer to ensure flavours get in to the tofu.
4.  Serve with the rice.

Total: $9.73 or $2.44 per serve (makes about 4 serves).

I tweaked this recipe as I like things to be simple and it didn't have enough of a punch for me.

1 comment:

  1. Looks like you got a good mix of spices there. Coconut milk is awesome in curries and goes really well with those flavours.

    Hilda (Triumph of the Lentil)


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