Indian Inspired Tofu Curry
Ingredients: Garlic, Fresh ginger, Serrano pepper, Small cauliflower, Ground turmeric · 45 min cook time · 450kcal · ~₩25,000
Ingredients
10cloves Garlic, 2inches Fresh ginger, 3개 Serrano pepper, 1개 Small cauliflower, 1teaspoon Ground turmeric, 1teaspoon Paprika, 1.5teaspoons Ground coriander, 0.25teaspoon Ground cinnamon, 0.25teaspoon Nutmeg, 10leaves Curry leaves, 2teaspoons Black mustard seeds, 2teaspoons Cumin seeds, 1cup Basmati rice, 1cup Water, 2tablespoons Neutral oil (e.g., avocado oil), 1pinch Salt, 1pinch Pepper, 1can Coconut milk, 0.5cup Tomato sauce, 1tablespoon Sugar (coconut, cane, or brown)
Instructions
1. Mince a fair amount of garlic, about 10 cloves, for a flavorful base. You can also use a grater.
2. Grate about 2 inches of fresh ginger. Freezing ginger beforehand makes it easier to grate.
3. Dice 1 to 3 serrano peppers. For less heat, remove the membrane. Wash hands immediately after handling.
4. Prepare the cauliflower by removing the core and breaking it into small florets. Small florets cook faster and become tender in the curry.
5. Measure out the ground spices: 1 teaspoon ground turmeric, 1 teaspoon paprika (hot or sweet, not smoked), 1.5 teaspoons ground coriander, and 0.25 teaspoon ground cinnamon. Grate 0.25 teaspoon of nutmeg.
6. Gather curry leaves and black mustard seeds. These add unique flavor and are recommended.
7. Bring some water to a boil on the stove for the rice.
8. Cook 1 cup of Basmati rice with 1 cup of water in an Instant Pot or on the stove.
9. Heat a large frying pan or saute pan over medium-high heat and add 2 tablespoons of neutral oil.
10. Add 2 teaspoons each of black mustard seeds and cumin seeds to the hot oil. Toast for about 1 minute, stirring frequently, until the mustard seeds start to pop.
11. Add the minced garlic, grated ginger, and diced serrano peppers to the pan. Cook until fragrant.
12. Add the ground spices, curry leaves, salt, and pepper to the pan. Cook for about 30 seconds until fragrant.
13. Deglaze the pan with a little coconut milk, then add the rest of the can of coconut milk. This will be the main liquid for the curry.
14. Stir in about half a cup of tomato sauce and 1 tablespoon of sugar (coconut, cane, or brown) to balance the spice and acidity.
15. Bring the mixture to a nice simmer and cook for about 3 minutes.
16. Add the cauliflower florets to the simmering sauce and continue to cook until tender.
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