We’ve slid right back into a proper November alright but

We’ve slid right back into a proper November alright but

11/12/2021, 2:18:26 PM
We’ve slid right back into a proper November alright but boy, summer 2.0 sure was swell. I created this Cauliflower Curry anticipating the cooler days and by golly I think it’s my best one yet☺️ CAULIFLOWER TOFU CURRY 2 tbsp olive oil 1/2 yellow onion chopped 1 large clove garlic minced 2 tbsp curry powder 1 tbsp cumin 1 tbsp turmeric 1 tsp Garam Masala 1/2 tsp cayenne 5 cups cauliflower florets 1 zucchini chopped 1/2 Delicata squash (left over from the night before) 1/2 brick of tofu pressed and roasted 1 can San Marzano crushed tomato 1 can full fat coconut milk 4 cups spinach Sea salt, cracked pepper and chilli flakes METHOD In a small bowl whisk together spices and set aside. In a Dutch oven heat olive oil and sauté onion for several minutes. Add in garlic and cook till fragrant. Add cauliflower and spice blend. Toss well to coat, add in zucchini. Season with salt and pepper. Sauté everything for several minutes adding a splash or two of water to get things moving. Pour can of tomatoes into pot stirring well to combine. Reduce heat to medium low and cover for 7-10 minutes stirring frequently. Once cauliflower is fork tender, add in cooked delicata and tofu. Add in coconut milk and allow to simmer for several more minutes. Season with salt to taste. Serve with sprouts, quinoa and chilli flakes. #curry #vegancomfortfood #vegan #vegancurry #veganrecipes #veganrecipe #recipes #healthyvegan #plantprotein #veganbowlsrecipes #veganbowls #eatcaptureshare #glutenfree #plantbased #plantpowered #whatveganseat #foodphotographer #thefeedfeedvegan #bestofvegan #madefromscratch #healthfood #eatrealfood #food52 #food52community

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