Tofu and Cauliflower Curry

INGREDIENTS:

• 450g firm tofu, cubed

  Can use 1 can of chickpeas instead

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tsp grated ginger

• 1 tbsp GF curry powder

• 1 tsp garam masala

• Salt and pepper

• 1 can coconut cream

• 1/2 lemon

• 1 cup white rice

• 2 cups cauliflower florets

• 1 red capsicum, sliced

• 3 cups spinach

• Coriander, coconut yoghurt, chilli flakes (optional) to serve

METHOD:

1. In a low-medium heated frypan, add 1 tbsp olive oil, the onion, garlic, ginger, curry powder and garam masala and saute for a few minutes until fragrant.

2. Add in the tofu, stirring and cooking for around 4 minutes or until slightly golden. You may like to add a splash of water to prevent the onion mix from burning.

3. Now add in the cauliflower and capsicum, mix well and let cook for 5 minutes.

4. Stir through the coconut cream and let simmer for 10 minutes (or until cauliflower is soft)

5. While this cooks, cook the rice according to packet instructions.

6. Just before the curry is finished cooking, add in the spinach, lemon juice and a pinch of salt and black pepper. Stir through and cook for another 2 minutes.

7. Divide the rice amongst four bowls, scoop in the curry and top with coriander, chilli flakes and a drizzle of coconut yoghurt.

GF, DF + VE - serves 4