GLUTEN-FREE ROAST CAULIFLOWER AND CHICKPEA CURRY
With Tofu In Chilli Sauce
It’s winter in Australia and lockdown in Sydney is now in its fifth week. We can exercise outside without a mask and the sun does shine a lot in sunny Sydney, even in winter, but still the highlight of the day does seem to be dinner! And I’m delving deep to keep it interesting.
Last night I made a Roast Cauliflower and Chickpea Curry and served it with Tofu in Chilli Sauce. It was a very tasty, satisfying and warming meal and, I realised, contained no animal products. Yes … it was vegan and gluten-free … and pretty delicious.
Hope you give it a try.
Rosie
ROAST CAULIFLOWER AND CHICKPEA CURRY
With Baked Tofu in Chilli Sauce
Serves 6-8 as part of a shared meal
1 cauliflower in large florets
100 ml macadamia, or vegetable, oil
30 gm piece of fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
8 spring onions, roughly chopped
1 long red chilli, roughly chopped
1 bunch coriander, washed, roots and stems roughly chopped, leaves reserved
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon turmeric
20 fresh curry leaves
2 large, ripe tomatoes, roughly chopped
400 ml coconut milk
400 gm tinned chickpeas, drained, rinsed and drained again
Coriander leaves to serve
Cherry tomatoes, quartered, to serve
Preheat oven to 180°C fan forced (200°C conventional). Line a baking tray with baking paper.
Toss the cauliflower florets in two tablespoons of the oil, place on the prepared baking tray then into the oven. Bake for 10 minutes then turn the florets over. Bake a further 10 minutes or until almost cooked through, they should still have a little bit of firmness. Set aside.
Meanwhile, place the ginger, garlic, spring onions, chilli and coriander roots and stems into a food processor and process until finely chopped.
Heat the remaining oil in a frying pan and add the mustard and fenugreek seeds, the turmeric and curry leaves. Fry until the mustard seeds start to pop before adding the blended mixture.
Toss to combine then add the chopped tomatoes, coconut milk and chickpeas. Simmer, stirring often, until the sauce has thickened.
Add the roasted cauliflower and toss to completely coat in the curry sauce and to heat the cauliflower through.
Serve garnished with coriander leaves and cherry tomato quarters. Serve with steamed brown rice and Tofu in Chilli Sauce.
TOFU IN CHILLI SAUCE
(With thanks to Charmaine Solomon)
Serves 6 as part of a shared meal
1 onion, finely sliced
1 clove garlic, minced
3 tablespoons peanut oil
½ teaspoon dried shrimp paste
3 teaspoons sambal oelek
½ teaspoon galangal powder
3 brazil nuts, finely grated
½ teaspoon salt
2 teaspoons coconut or brown sugar
200 ml coconut milk
Lemon juice
450 gm firm tofu
1 tablespoon peanut oil, extra
Coriander leaves to garnish
Preheat oven to 200°C. Line a baking tray with baking paper.
Fry the onion and garlic in the oil until lightly golden. Add the shrimp paste, sambal oelek, galangal powder, grated brazil nuts, salt and sugar. Combine well, crushing the shrimp paste with the back of a spoon until well incorporated.
Add the coconut milk and fry, stirring often, until the chilli sauce is thick and oily. Stir in lemon juice to taste.
Drain the tofu then pat dry with paper towels. Cut in half horizontally then into 12 squares. Pat dry again.
Drizzle the prepared baking tray with 2 teaspoons of the extra peanut oil. Place the tofu squares on the tray then brush the tops with the remaining peanut oil.
Bake for 10 minutes, turn over and bake for a further 10 minutes or until lightly browned.
Remove to a serving dish, top each with a generous dollop of warm chilli sauce and garnish with coriander leaves. Serve immediately with steamed brown rice and Roast Cauliflower and Chickpea Curry.