Curried Cauliflower, Chickpeas, and Tofu Recipe

Ingredients

• 4 tablespoons vegetable oil
• 1/2 teaspoon fennel seeds
• 1 small yellow onion, finely chopped
• 2 tablespoons peeled, grated fresh ginger (from about a 3-inch piece)
• 2 medium garlic cloves, minced to a paste
• 1 teaspoon
• 1/2 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• Kosher salt
• 1/2 cup plus 2 tablespoons water
• 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)
• 1 1/2 pounds cauliflower (about 1 medium head), trimmed and cut into 1-inch florets
• 1/2 cup all-purpose flour
• 1 (12-to 14-ounce) package extra-firm tofu, large dice
• Freshly ground black pepper
• 1 large handful cilantro, leaves and stems coarsely chopped
• 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
• or
• for serving (optional)
• Yogurt, for serving (optional)
• Naan or chapati, for serving (optional)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 20 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Naan	1 piece (90g)	262
Chickpea	1/2 cup canned (120g) drained	134
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Tofu	100g firm	76
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Fennel	1/2 bulb (87g)	27
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Seed	not in our table	0
Water	not in our table	0
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.