Plant Powered Curry

There are MANY different ways to make a delicious curry. Curries are rich, complex, spicy (meaning full of spice, not heat although some have a fair bit of heat as well). This particular recipe relies on some easily obtainable spices. I buy the spices that I use for this dish in 4oz bags at Penzey's because their coriander is one of the most fragrant and floral varieties I have ever tasted. By buying 4oz at a time, it's also more cost effective than buying the smaller jars. You're absolutely welcome to try other brands that you enjoy but, know that the potency of dried spices can vary distinctly based on the amount of time they have been sitting on a store shelf.

This is not a typical curry that I am aware of but rather a dish that fuses some of my favorite curries (Spicy vindaloo inspired by Portuguese settlers on the Indian coast, tangy citrus notes inspired by the tangyness of central indian lamb curries, and mild creamy coconut & coriander korma style curry)

1. 1 package of organic tofu or tempeh, cut into roughly 3/4" cubes. (If you are avoiding soy, you can substitute 1 large diced sweet potato or 1 can of strained & rinsed organic chickpeas)
2. 4 tablespoons curry powder: you have two options for the curry: option 1 is to use Penzey's "sweet curry powder" OR option 2 is to blend your own curry spice by mixing 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 1/2 tablespoon ground ginger, 1/2 tablespoon ground coriander, 1 teaspoon ground cardamom, 1 teaspoon ground nutmeg, 1/2 tsp ground clove, 1/2 tsp finely ground black pepper)
3. 1 tablespoon extra virgin coconut oil ( I use nutiva brand)
4. 1 large yellow onion
5. 1 large red onion
6. 1 head cauliflower
7. 4 tablespoons Vindaloo or red curry paste ( I like Patak's vindaloo curry paste but you can use any red curry paste if you find Vindaloo curries to be too hot)
8. 2 tablespoons ground coriander
9. Juice of 1 lime
10. 4 cups refrigerated unsweetened coconut milk ( I use SO delicious brand, I do not recommend full fat canned coconut for this)


11. Garnishes:
- cooked brown rice
- finely shredded basil leaves
- diced tart apple (ie Granny Smith)
- smokey tahini yogurt crema (1/2 cup cultured coconut or vegan yogurt, 1/4 cup tahini, juice of one lemon, 1 tablespoon Spanish smoked paprika, 1 teaspoon smoked salt)

Add the first three ingredient to a hot saucepan:
- Coconut oil
- Tofu (or tempeh or chickpeas)
-Curry powder
Cook over medium high heat until fragrant. If using tofu or tempeh, brown lightly


****If you are serving this with brown rice, I recommend starting the rice when you start this step.

Cut the red & yellow onions into thin slices. Add to the pan with the protein and cook until the onions lose their crunch and begin to wilt.

Chop the head of cauliflower and add to the pan with the protein and onion. Stir to combine. If you are using tofu or tempeh, it should be beginning to crumble as you mix the cauliflower in.

Mix the curry paste, coriander and lime juice into the coconut milk and pour into the pan.

Once all 10 ingredients are in the pan, cover and reduce heat to medium. Cook over medium heat, stirring occasionally until the cauliflower is tender.

Season with salt to taste.

****from the time the tofu hits the pan to the time the cauliflower is done, this usually takes one hour to prepare

Combine the ingredients for the tahini yogurt sauce:
1/2 cup cultured coconut or vegan yogurt, 1/4 cup tahini, juice of one lemon, 1 tablespoon Spanish smoked paprika, & 1 teaspoon smoked salt

Dice the apples

Shred the basil

Slightly off center, scoop 1/2 cup of rice onto the plate.

On one side of the rice (closest to the edge of the plate) spoon a heaping spoonful of the smokey tahini yogurt crema.

One the other side, scoop 3/4 cup of the plant powered curry.

Top with shredded basil and diced apple.