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Categories:
vegetable oil ginger root onions cauliflower carrots curry powder tomato paste coconut milk vegetable broth garbanzo beans extra firm tofu mushrooms salt
Viewed: 30 - Published at: 6 years agoIngredients
- 3 tablespoons vegetable oil
- 2 inch piece fresh ginger root, peeled and minced
- 2 onions, halved and sliced
- 1/2 head cauliflower, cut into florets
- 3 carrots, peeled and sliced
- 3 tablespoons vindaloo curry powder
- 6 tablespoons tomato paste
- 1 (15 ounce) can coconut milk
- 1 cup vegetable broth
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 pound extra-firm tofu, cut into 1-inch cubes
- 1 cup mushrooms, sliced
- salt to taste
Method
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
- Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes.
- Stir in the onions, cauliflower, and carrots.
- Cook and stir until the vegetables have softened, about 5 minutes.
- Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain.
- Stir in the coconut milk, vegetable broth, and garbanzo beans.
- Gently fold in the tofu and mushrooms, and season to taste with salt.
- Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes.
- Stir occasionally as the vindaloo cooks.
