One of my favorite ways to eat cauliflower is curried, and the purple color inspired me to make a purple themed version (the only thing I lacked was the black carrot, so I had to stick with orange). Although it no longer looks purple in the end, it is still vegan treat that is even better then next day. I hope you will enjoy it:
Purple Vegetable & Tofu Curried
4-6 servings
Ingredients
1 head purple cauliflower, chopped into florets
3 Peruvian potatoes, cubed
1 medium red onion, chopped
3 cloves garlic, minced
2 large carrots, sliced (get black carrots if you can!)
1 block tofu, cubed
2 tbsp grape seed oil or vegetable oil
2 tbsp good quality curry
1 1/2 tbsp cumin
1 can tomato soup
1 cup plus 2 tbsp water
1/8 tsp cayanne pepper
1 tbsp sugar
salt and pepper to taste
Instructions
Open tofu and wrap in a clean towel, press under a cutting board (I sometimes put my teapot on top of the board for more weight). Press for 15 minutes.
While tofu is pressing, chop cauliflower, cube potatoes and slice carrots, set aside in bowl. Chop onions and mince garlic. Unwrap tofu and cube, then salt and pepper in a bowl.
Heat oil in large skillet over medium and add onions, garlic and tofu. Cook five minutes covered. Add 1 tbsp curry and 1 tbsp cumin to skillet and mix, then add 2 tbsp water, cook 5 more minutes or until onions are soft.
Add potates, cauliflower, carrots, tomato soup, cup of water, remaining curry and cumin, cayenne pepper, sugar, and salt (to taste). Mix together and cooked covered for 25 minutes, stirring occasionally.
In the last five minutes cook uncovered, or until the curry thickens. Make sure to stir fequently. Let cool for 5-10 mintues. Serve warm with basmati rice and naan and ENJOY!
