Curried Cauliflower, Chickpeas, and Tofu

Curried Cauliflower, Chickpeas, and Tofu
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  • Naan or chapati, for serving (optional)
  • Yogurt, for serving (optional)
  • "Steamed brown rice":/recipes/29186 or "steamed white rice":/recipes/27496, for serving (optional)
  • 2 tablespoons freshly squeezed lime juice (from about 1 medium)
  • 1 large handful cilantro, leaves and stems coarsely chopped
  • Freshly ground black pepper
  • 1 (12-to 14-ounce) package extra-firm tofu, large dice
  • + 13 more ingredients
    • ½ cup all-purpose flour
    • 1 ½ pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets
    • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 ½ cups)
    • ½ cup plus 2 tablespoons water
    • Kosher salt
    • 1/8 teaspoon cayenne pepper
    • ½ teaspoon turmeric
    • 1 teaspoon "garam masala":
    • 2 medium garlic cloves, minced to a paste
    • 2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece)
    • 1 small yellow onion, finely chopped
    • ½ teaspoon fennel seeds
    • 4 tablespoons vegetable oil

Heat 2 tablespoons of the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the fennel seeds and toast, stirring, until fragrant, about 1 minute. Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spo...

View full recipe at Chow


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