Unfortunately, I made this on a day where there was no time to take any beautiful photography of this dish. Really, the flavours are beautiful, sweet and spicy. Feel free to add MORE spice if you wish however, at the level I’ve indicated here, your kids will be able to enjoy this as well.
I served this over a bit of sprouted lentil and mung bean mixture.
1.5 cups firm tofu cubed
1 head cauliflower
1 pineapple chopped
1 red pepper
2 cups brown mushrooms sliced
2 medium yellow onions diced
1.5 inch of ginger diced
4 cloves garlic diced
1.5 tbsp indian spice get my pre-mix recipe HERE
2 cups coconut milk
1/2 cup water
1 tbsp coconut oil
Seasoning for cauliflower (1/2 tsp paprika & 1/2 tap garlic powder) 1tbsp lime juice
Preheat oven to 425.
Place cauliflower on baking sheet whole. Spray with oil & lightly coat with seasoning, roast 45 minutes until browning is seen, set aside to cool.
Once cauliflower is in prep all veggies.
Add coconut oil (aromatic variety or not) to saucepan and heat until water spits in the pan when dropped into it. Medium heat.
Add garlic, ginger and onions, cook until translucent (about 3-minutes)
Add indian spice and cook for 3-4 minutes.
Add tofu and red peppers, cook for 5 minutes.
Add mushrooms and pineapple, cook for 1-2 minutes.
I LOVE this pineapple slicer dohickey because it removes the need for canned goods.
Add water and coconut oil, stir well and bring to a light boil.
While this is all simmering nicely remove the stalks from your cauliflower and prep bite-sized pieces. Add cauliflower to curry and cook on stovetop for 1-2 hours on low heat.
You can serve this over a bean/lentil medley or rice…or how it is. I’ve opted for how it is. Add a squeeze of fresh lime and chopped cilantro to each dish.