Let’s be honest, who doesn’t love a good Madras?
An all time favourite cuisine of mine is most definitely Indian food, and I’m a sucker for a Friday night take out – usually Saag Aloo (which I’ll add to the list for the recipe section), but this time I wanted to try something spicy…
Actually, a spicy Madras was at the request of LK’s web developer (hey Luke!) and I love veganizing peoples’ favourite foods for them to show how totally easy and delicious it can be. Enjoy!
HELLA SPICY CAULIFLOWER MADRAS
Serves 5 | Prep Time: 15-20 minutes | Cook Time: 40 minutes
INGREDIENTS
2 medium to large white potatoes
1 small to medium cauliflower head
1/2 red onion
3-4 cloves of garlic
2 green chilis
3 cloves
2 cardamom pods
1 tsp red chilis powder
1 bunch cilantro
400g pureed tomatoes
1 1/2 tsp ground cumin
1 tsp turmeric
1 tsp garam masala
2cm cube ginger
300g extra firm tofu
300g drained chickpeas
METHOD
– Chop and boil the potatoes and cauliflower until tender
– Mince garlic cloves and chop onion in to relatively small pieces (it doesn’t need to be super fine, unless you prefer it that way!)
– Press tofu from excess water between kitchen paper and chopping boards (or something heavy) then chop into 2cm cubes
– Finely chop the cilantro, ginger and chilis
– Put a nonstick frying pan on medium heat, add a small splash of water and fry the onion and garlic
– Add in the cilantro, ginger, chili, chickpeas and tofu, then stir until soft and the tofu has slightly browned (adding more water when necessary)
– Evenly mix in all of your spices and pureed tomato and stir
– Add your previously cooked potatoes and cauliflower and cook for 15-20 minutes, stirring often
– Serve over plain rice
