CAULIFLOWER, CARROT AND TOFU CURRY

During the warm months, the easiest way to prepare a vegetable-based, balanced and satisfying meal is with a Buddha bowl. However, in the colder months, for me, it's all about curry (or simply referred to as curry). This is a wonderful dish that is aromatic and warming, while also allowing us to enjoy the vegetables our bodies need. This cauliflower, carrot and tofu curry is very easy and quick to make and it's loved by both adults and children. It’s a frequent choice for lunch in our family and I hope it becomes a favorite in yours as well.

Ingredients

• Cauliflower

• Carrots

• Tofu cubes (see the recipes; there are several, so make the ones you like)

• Ginger

• Garlic cloves

• Spinach

• Coconut milk (from a can)

• Fresh cilantro

• Spices: salt, curry, cumin

• Chilli peppers - if you like it spicy

• For garnish - chopped peanuts

• Cooked rice (for serving)

• A splash of coconut oil

Instructions

Prepare the vegetables by cutting the carrots into matchsticks and breaking up the cauliflower.

Next, get the tofu ready (see the recipes). If you don't want to prepare it separately, just cut the tofu into cubes and marinate it with your favorite spices or soy sauce.

Cook the rice.

In a heated pan, sauté some grated ginger and minced garlic with a splash of coconut oil. Add the spices and stir-fry everything for a few minutes. If you have a non-stick pan, you can skip the oil, but I like to use just a little bit to help the spices release their flavors better - when they fry alongside the oil, their aromas become much more pronounced.

Add the carrots and cauliflower, pour in a bit of water and let them steam for 5-7 minutes until the vegetables soften but still remain crisp.

Next, pour in coconut milk, reduce the heat to low, cover the pan and let it simmer for a few more minutes to meld the flavors together.

For serving, ladle the curry onto a plate and garnish it with fresh cilantro, chopped peanuts and if I’m in the mood for spice, some chilli peppers.

On the side, serve fresh spinach and rice. Everyone can add as much or as little of these to their curry as they like - I personally always enjoy adding at least a handful of spinach. It's a great way to get my greens in during the colder months.

BON APPETIT!