Cauliflower Butternut Tofu Curry

This is a vegetarian curry inspired by Jamie Oliver who makes some of the best curries around.

2 Tbsp ghee or melted butter

1 tub firm tofu, drained and cubed

1 Tbsp favorite curry powder

1 Tbsp garam masala

1 sweet yellow onion, diced

12 oz fresh butternut squash, diced (I used Trader Joe’s crinkle cut)

3 cloves garlic, minced

1/2-inch fresh ginger, minced

1 15 oz can coconut milk (I used Trader Joes coconut cream)

1 pint grape tomatoes, sliced lengthwise

1 small head cauliflower, cut into small flowerets, about 3-4 cups

1/2 cup cooked black lentils (I used Target Life Balance) - optional

In a large non-stick skillet, brown the tofu in ghee or butter until beginning to brown, about 5-7 minutes. Add the curry and garam masala and cook over low heat for another 2-3 minutes.

Meanwhile, in another large pot or Dutch oven, sauté the onion and butternut squash in a dash of canola oil.

Cook until the squash begins to soften, about 5 minutes. Add the garlic and ginger and cook 2-3 more minutes.

Add the coconut milk and tomatoes to the squash and fold in the tofu.

Bring to a gentle boil and add the cauliflower (and the lentils if using). Cook about another 10 minutes or until the veggies are just crisp-tender. Stir every once in a while.

Serve with rice. Serves 4.

Comments

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