Tofu Aloo Gobi (Cauliflower and Potato Curry)


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


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.


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