Ingredients:
Onion – 1, small, finely sliced
Ginger – 1/2 tblsp, finely grated
Garlic – 1, small clove, minced
Cauliflower Florets – 1 cup
Mushrooms – 2, large or 4, medium, stems discarded, sliced
Carrot – 1, small, sliced
Tomatoes – 1, large or 2, medium, quartered
Coconut Milk – 2/3 cup, unsweetened
Tofu – 1 cup, cubed
Water – 1/4 cup
Soy Sauce – 1 tblsp
Basil Leaves – 1/4 cup, coarsely chopped
Red Chilli – 1, small, sliced
Oil – 1 tblsp + 1 tsp
Turmeric Powder – 1/2 tsp
Method:
1. Heat 1 tsp oil in a pan.
2. Fry the tofu cubes till golden brown and remove.
3. Drain excess oil and keep aside.
4. Add 1 tblsp oil to the pan.
5. Saute the onions, ginger and garlic for a minute or two.
6. Add turmeric powder and stir well for 30 seconds.
7. Add the mushrooms, cauliflower and carrot.
8. Stir and cook for 3 to 4 minutes.
9. Add the tomatoes and fried tofu.
10. Add water, soy sauce and coconut milk.
11. Simmer for a 5 minutes or until all the vegetables are cooked.
12. Garnish with red chillies and basil leaves.
13. Transfer to a serving bowl.
14. Serve hot with rice.
image credit: foodnetwork.com
Note: image is for illustration purposes only and not that of the actual recipe.
