Name: Ayurvedic Cauliflower -Tofu Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cauliflower (about 800 g) - cut into small florets; 200 g tofu, cut in cubes; ½ fresh red chili - washed, deseeded, and finely chopped; 1 garlic clove, finely chopped; 2 tbsp Ghee (can be replaced by butter, coconut oil, olive oil); 1 tsp brown sugar or honey (optional); 100g raisins; 50g chopped almonds; 250ml hot water; 200 g low fat coconut milk; Lemon juice; Salt to taste; Spices:; 1 tsp fenugreek seeds, 1 tsp cinnamon, 1 tsp turmeric, 1 tsp cumin

Ayurvedic Cauliflower -Tofu Curry

Recipe by Tara Kashani, Holistic Health CoachCourse: One Pot Meal, Main DishesCuisine: Ayurvedic, Indian, VeganDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This is definitely the perfect dish for all among you who have a sweet tooth. It is not indicated for my weight loss program but it is very wholesome for women in menopause.
I love to combine it with my Persian carrot-orange rice.

Ingredients

1 cauliflower (about 800 g) – cut into small florets
200 g tofu, cut in cubes
½ fresh red chili – washed, deseeded, and finely chopped
1 garlic clove, finely chopped
2 tbsp Ghee (can be replaced by butter, coconut oil, olive oil)
1 tsp brown sugar or honey (optional)
100g raisins
50g chopped almonds
250ml hot water
200 g low fat coconut milk
Lemon juice
Salt to taste
Spices:
1 tsp fenugreek seeds, 1 tsp cinnamon, 1 tsp turmeric, 1 tsp cumin

Directions

Put on a saucepan and heat the ghee (butter).
Add the cumin along with the red chili, garlic and the sugar/honey and sauté.
Add the remaining spices (apart from the salt), cauliflower florets, raisins, and the almonds with the hot water.
Add the tofu cubes.
Simmer with the lid on for about 20 minutes, until the cauliflower is soft but still has some bite.
Now add the salt, a few drops of lemon juice and the coconut milk.
Let everything simmer again and leave for about 5 minutes.
Tip: If you want, you can bind it slightly with some starch.

Notes

Serve with brown basmati rice or Persian Carrot-Orange rice (see Side Dishes).
CAULIFLOWERis a cruciferous vegetable such as B. broccoli or kale. With only 22 kcal per 100 g, it is a very low-energy food. In addition, cauliflower contains many vitamins (B, C and K) and minerals. The contained secondary plant substances sulforaphane and indole-3-carbinol reduce inflammation in the body and in the intestine and serve as a growth-promoting messenger for the intestinal cells. It is also a great antioxidant.
TOFU is made from soybeans by coagulating soymilk and pressing the curds into blocks. It is a common source of plant-based protein in vegetarian diets. Soy beans are especially rich in phytoestrogens and they contain more protein than cow`s milk but naturally cholesterol-free. They are also considered a complete protein, as they contain all eight essential amino acids. Incorporating tofu into some of your daily meals and snacks can bring about a number of health benefits. Tofu is a great source of protein, which promotes cardiovascular and bone health as well as cognitive function.
ALMONDS can be very helpful during menopause. The healthy fat found in almonds can help to counteract the drying effects that many women experience with low estrogen levels. They also contain minerals and vitamins, such as vitamin E complex, manganese and copper that help to promote heart health.
RAISINS provide us with the mineral Boron, which is believed to help increase the body’s ability to retain estrogen. Boron also reduces the amount of calcium we excrete, helping bones stay stronger for longer. Other good Boron sources are apples, pears, dates, nuts, and legumes.

Ayurvedic Cauliflower -Tofu Curry