2 tbsp coconut oil or olive oil or unsalted butter
1 tbsp mild curry powder
2 tsp garam masala
1½ tsp salt
1 cup roughly chopped carrots
1 onion, peeled and roughly cut
3 cloves garlic, roughly chopped
1 whole plum tomatoes
½ cup coconut milk 350gms tofu, (pressed if you have time) cut into 1/2-inch cubes
1 small cauliflower, cut into bite-sized florets
1tbsp lemon juice
2tbsp chopped fresh mint or cilantro, to serve (optional)
Cooked brown rice or basmati rice, hot, to serve (optional)
PREPARATION OR METHODS
PREP TIME: 30-45 Min NUMBER OF SERVE: 4
In a large pot, heat oil or butter over medium heat; add spices, salt, carrots, onion, and garlic.
Sauté for 8 to 10 minutes, until onions are translucent.
Add tomatoes and coconut milk, bring to a boil, reduce to medium, cover, and cook for 10 to 12 minutes, or until vegetables are very tender.
Transfer to a blender or food processor or use an immersion/stick blender directly in the pot, and puree until smooth.
Add back to pot if necessary along with tofu, cauliflower, and lemon juice.
Bring to a boil, reduce to medium, cover, and cook until cauliflower is extremely tender, about 15 minutes.
Serve hot with brown rice, basmati rice, or quinoa, and a scattering of mint or cilantro.