Cauliflower & Sugar Snap Peas in Curried Coconut Broth

Cauliflower & Sugar Snap Peas in Curried Coconut Broth with Braised Tofu
makes 4 servings

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Ingredients:

  • 1 cauliflower head cut into florets
  • 2 cups frozen peas
  • 2 cups roughly cut sugar snap peas or 1 8oz bag
  • 6 garlic cloves crushed
  • 6-8 mint leaves finely chopped
  • 1/2 tsp size grated fresh ginger
  • 1 tomato cut into big pieces
  • 1 green chili seeds removed for flavor but not needed. Or dried red chili.
  • 1 tsp turmeric powder
  • 2 tsp curry powder. Alternatively you can use 1 tsp turmeric powder and 1 tsp coriander powder and 1 tsp cumin powder.
  • 1 can coconut milk – about 13-15 oz
  • 1 tbsp brown sugar
  • Oil
  • Salt
  • Juice of 1 lemon
  • 1 block Extra Firm Tofu drained and cut into cubes – 14oz
  • Cilantro and mint for garnish

Directions:

Drain and cut tofu into squares. Braise tofu in a saucepan with 1 tsp oil and set aside.

In a large pot heat 2 tbsp oil and sauté garlic, ginger, and chilli. Add curry powder and mix-in, about 10 seconds. Now add cauliflower, frozen peas, mint leaves, salt, and toss. Cook covered for 5-10 minutes or until cauliflower is tender. You can add 1/2-cup water to prevent the vegetables from burning.

After the vegetables are cooked add sugar snap peas, chopped tomatoes, coconut milk, braised tofu, and brown sugar. Gently stir all the ingredients together. Cook covered for 5 minutes until hot and bubbly.

Add juice of 1 lemon, garnish with chopped cilantro and extra mint and serve hot over rice.

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7 thoughts on “Cauliflower & Sugar Snap Peas in Curried Coconut Broth”

  1. Hi Kalpana – One Cooking Tip – when i add Lemon juice to a dish , i never add it when the dish is hot as Heat destroys the Vitamin “c” in the Lemon – i add the juice when the dish cools down … something i learned from my mom

    Liked by 2 people

  2. Another sumptuous One Pot meal with both good vegetable carbs ( Cauliflower , Snow Peas and Tomatoes) and Tofu Protein – ideal for diabetics … Ty … i love the serving pot – adds an extra touch to the Curry being served … Did you Srilankans and thai both use Coconut Milk a lot in preparing their cuisine while keralites use grated coconut … u are truly an amazing woman

    Liked by 2 people

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