The other night I wanted to make a curry (which we call "sabji"), but I didn't stand over a stove frying things, so what I did was decide to find out if I could bake the sabji instead. The result were fantastic and it was so simple and hands off to make. Just my style!
The next day, after a long bike ride, I wrapped up the leftovers (topped with some fresh chopped tomatoes) in a whole wheat tortilla and grilled it. That "samosa burrito" was pretty awesome, if I do say so myself!
Baked Chickpea, Cauliflower and Tofu Curry
(vegan) Serves 4
- Preheat oven to 350.
- Coat an 8x8" glass pan with oil and sprinkle 1/2 tsp turmeric, 2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp white pepper, and a pinch of red pepper flakes over the oil. (Alternatively, you could use 1 TB of curry powder).
- Chop up 1/2 of one head of cauliflower into bite size pieces and place in pan.
- Drain and rinse one can of chickpeas. Place on top of cauliflower.
- Chop 1/2 block of drained and pressed extra firm tofu into tiny bite sized pieces. Place in pan.
- Add one chopped red pepper and one chopped tomato to the pan.
- Sprinkle the ingredients with about 1/2 TB of grated ginger.
- Cover pan with aluminum foil and bake for about 30 minutes or until the cauliflower is soft.
- Throughly mix the sabji up with all the spices and add salt to taste. Serve over rice.