Ingredients: |
Ingredients: 1 package (14 to 16 ounces) firm tofu, drained and pressed between two towels
1 Japanese yam, diced into 1-inch cubes
2 cups cauliflower florets
1 ounce fresh ginger
Onion powder
Salt
Pepper
2 cloves garlic
1 tablespoon tomato powder
¼ cup toasted coconut
¼ cup tamarind paste
2 dates, seeded and chopped
1 teaspoon turbinado sugar
1 tablespoon curry powder
Kashmiri chile powder or cayenne powder to taste
1 can (13.5 ounces) coconut milk
¼ cups sliced almonds
2 limes, 1 juiced, 1 lime cut into wedges
Sliced almonds
Avocado oil
|
Directions: |
Directions:Preheat the oven to 400°F.
Roughly tear the drained and dried tofu into 1 ½-inch pieces. Toss the tofu in oil with the diced Japanese yam and cauliflower and onion powder, salt, and pepper. Roast until vegetables are tender and tofu is browned in places, about 20 minutes.
Peel and roughly chop the ginger. Peel the garlic. Add chopped ginger, peeled garlic, tomato powder, coconut, tamarind chutney, dates, turbinado sugar, curry powder, ¾ teaspoon salt, ¾ cup water, and Kashmiri chile powder, to taste. Blend the curry paste until smooth, scraping down the sides of the blender, as necessary. Add more water if needed.
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add curry paste and cook until fragrant and toasted, 1 to 2 minutes. Add coconut milk and bring to a simmer. Cook the Kashmiri curry until slightly thickened, 2 to 3 minutes.
Add the tofu, vegetables, and lime juice to the curry. Sprinkle with sliced almonds and serve with lime wedges. Serve with rice or naan. |
This recipe for Kashmiri Curry is from