Baked Chickpea, Cauliflower, & Tofu Curry Bowl & Samosa Burritos

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.

1 comment:

  1. AnonymousJuly 11, 2013

    How did you wrap up the sabzi so well into the burrito? Mine is tacky and falls apart.
    Brilliant idea. LOVE it.
    Have been reading your blog. Some how could never comment (IE wouldn't allow it) and with this new laptop I have, I am finally able to comment!!!


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