Curry Cauliflower

Technically I'm on vacation at the moment, which is very very wonderful. I'm not cooking every day like normal but I do have a fun recipe to share from before we left town.

I love curry.

Chris does not love curry.

He said he doesn't like the smell.

I splurged and bought curry powder anyway (yay).

I didn't make a traditional curry because I didn't have any coconut milk and I didn't add potatoes. I used cauliflower, red pepper, and carrots mostly. Chris said this smelled good while cooking and he even ate some!

Ingredients:

Yellow Onion

a good bit of Cauliflower

Red Pepper

Carrots

Curry Powder

Skim Milk

I cooked some onion with milk and curry powder until it reduced a little and then blended until mostly smooth to make a sauce.

Then I sauteed the carrot and pepper with a little oil and maybe a little more onion. I added a splash of milk and a sprinkle more of the power.

Let it simmer!

I even added some tofu. This was my first time making tofu at home. I baked it. First you cut the extra firm tofu into pieces. Then lay on a foil covered baking sheet in one layer. Preheat the oven to 375. I created a sauce with some soy sauce, garlic, ginger, sesame oil, and agave nectar and poured the sauce over the tofu. If you wanted to let the tofu sit in the sauce as a marinade for a minute, that could be good.

Bake the tofu for about 45 minutes. Then gently remove the pieces from the foil, mine didn't stick too badly but you might try some non-stick spray before cooking to make it easier.

I threw the tofu in with the cauliflower and mixed it up with the curry sauce. I nibbled on this warm as I was making it, so good I almost ate all of it, but I took it chilled for lunch and it was just as yummy colder.

Happy Eating!