Tofu Aloo Gobi (Cauliflower and Potato Curry)

Ingredients:

2 tablespoons olive oil

2 garlic cloves, minced

2 large potatoes, peeled and diced

1 medium head cauliflower, cut into small florets

2 teaspoons grated fresh or jarred ginger

1 teaspoon garam masala or good quality curry powder, or more to taste.

½ teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon dry mustard

8 ounces firm or extra firm tofu, sliced, blotted dry, and cut into small dice

2 medium or 3 plum tomatoes, diced

½ cup frozen green peas

¼ cup minced fresh cilantro

salt to taste

Directions:

Heat the oil in a wide skillet or stir fry pan. Add the garlic and sauté over medium low heat until golden.

Add the potatoes and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.

Add the cauliflower, sprinkle in the ginger, garam masala, cumin, turmeric, and mustard and continue to simmer gently for 5 minutes.

Stir in the tofu, tomatoes, and peas, and cook over medium low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

From epicurious.com

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