Vegan Curry with Tofu

rainbowplantlife.com

laura hope

subheading: Curry:

2 tablespoons avocado oil or neutral-flavored oil of choice

2 teaspoons cumin seeds

2 teaspoons black mustard seeds (can sub brown mustard seeds)

6 cloves garlic, minced

2- inch piece fresh ginger, minced or grated

1 to 3 serrano peppers, diced*

1 ½ teaspoons coriander

1 teaspoon ground turmeric

1 teaspoon sweet or hot paprika

¼ teaspoon ground cinnamon

¼ teaspoon freshly grated (or ground) nutmeg

15 to 20 dried curry leaves**

1 (13.5-ounce/400 mL) can full-fat coconut milk

1 (8-ounce/227g) can tomato sauce

1 tablespoon organic cane sugar or coconut sugar

1 small cauliflower head, cut into small florets (450 to 500g florets)

1 ½ teaspoons kosher salt

Freshly cracked black pepper to taste

1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted****

2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt)

2 teaspoons garam masala

3 cups (45g) baby spinach, chopped

½ to 1 tablespoon freshly squeezed lemon juice

1 cup (16g) cilantro leaves and tender stems, chopped

subheading: For Serving:

Cooked white or brown rice, or flatbread of choice

Directions at rainbowplantlife.com

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