Cauliflower Spinach Tofu Curry has it all. Redolent with spices, the smell alone is a meal. The cauliflower, spinach and tofu not only add important nutrients, but they also add a balance of textures for the lively sauce. Since you are making this yourself, you get to control the heat of the finished dish.
Will you like this even if you don’t follow a vegan diet? Absolutely. Forget that it’s vegan. This curry is simply delicious. The original recipe comes from Rainbow Plant Life with my tweaks below.
And if you freeze your tofu first and purchase Super Firm tofu, which is now available in many markets, the tofu will have a wonderful meaty texture that is perfect for absorbing the sauce. If you can’t find Super Firm tofu, use the firmest tofu available. Then freeze that, thaw it and press out any additional liquid before cutting it. Either way, pat the tofu dry after very gently squeezing out some water.
I know that the ingredient list appears to be very long, but don’t be scared off. Most of it is spices, that if you do South Asian or Mediterranean cooking, you will likely have on hand. There is no difficult prep and measuring of the spinach, coriander and cauliflower does not need to be too precise. We happen to like a lot of cauliflower so I probably used more than the amount listed below. Just eyeball it. Same goes for the spinach and coriander leaves.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
We ate this Cauliflower Spinach Tofu Curry with both Basmati rice and naan. For serving you can also add some yogurt (dairy or dairy alternative) and toppers like roasted cashews, soybeans or Chakri and a chutney of your choosing. If you have time and the inclination, prepare a raita, like this favorite of mine. And a fruit platter for dessert.
Recipe
Yield: 4 to 6 servings, depending on sides
Ingredients
Curry
2 tablespoons avocado oil or neutral-flavored oil of choice
2 teaspoons whole cumin seeds
2 teaspoons whole black mustard seeds (can sub brown mustard seeds)
6 cloves garlic, minced or grated
2- inch piece fresh ginger, minced or grated (Pro tip: Freeze your fresh ginger and grate it frozen – no need to peel it first. The ginger lasts a long time and is much easier to grate. The vendor at the farmers’ market told me about this when I purchased young, fresh ginger.)
1 serrano pepper, diced (You can use more if you are into fiery food. This gentle heat was enough for us.)
1 smallish cauliflower head, cut into small florets (450 to 500g florets)
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
1 (14 to 16-ounce) block of super-firm tofu, previously frozen and defrosted
2 teaspoons kosher or sea salt
2 teaspoons garam masala
3 cups (45g) baby spinach, chopped
½ to 1 tablespoon freshly squeezed lemon juice
1 cup (16g) cilantro leaves and tender stems, chopped
Directions
Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until they start to pop and the cumin seeds just turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. (Note: If using a stainless steel pan, this might stick, so stir almost constantly; add a splash or two of water as needed.)
Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.
Nestle the cubed tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with naan or roti. (Keep leftovers separate from rice, or the rice will eat up all the sauce).
Until relatively recently, it had not occurred to me to use rye flour for anything other than rye bread or pumpernickel. But another King Arthur recipe for Rye Chocolate Crumb Cake made me change my mind. It was also fabulous in these Rye Molasses Ginger Cookies.
In general, I have found the King Arthur recipes to be pretty accurate and clear-cut. Since they are also clearly selling their products, I do resent when they list one ingredient that I would not normally have and used and in a tiny amount. But they have a business to run and I work around it when necessary. This was not an issue for the Rye Blueberry Bars. I did, however, make a few very small tweaks to the directions, which I believe made this recipe better.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Rye Blueberry Bars are delicious and not particularly difficult to make. They are at their peak on the day you make them. While they don’t go bad, the texture of the crust will soften after day one. That doesn’t put me off, but forewarned is forearmed. If you have a family or a bunch of friends or co-workers to feed, having left-overs will not be an issue. Now I don’t know what universe the King Arthur people live in, but they thought you should get 16 pieces. And perhaps you should. However, realistically, eight pieces is more like it.
Being totally honest, my husband liked these a lot more than I did. He even got poetic in his description – seriously! Are they worth trying? Absolutely. Do I personally prefer it to the other blueberry desserts mentioned above? No.
The rye flour lends a slight nuttiness to the crust and the oatmeal streusel topping has a very homey feel to it. And what’s great is that the dough that forms the bottom crust also is used for the streusel! As Ina Garten would say, “How easy is that?!” I used fresh blueberries for this and the flavor is enhanced with the lemon juice and cardamom – two natural complements to blueberries.
If you love blueberries like I do or if you happen to have a bounty after berry picking, any of the blueberry recipes linked above as well as these Rye Blueberry Bars would be great options for a delicious summer dessert. And if you are interested in trying rye flour in something other than pumpernickel and rye bread, give this recipe and the others linked above a go.
Recipe
Yield: One 8-inch pan of cookie bars
Ingredients
Filling 1/3 cup (104g) maple syrup 1/2 teaspoon table salt 2 tablespoons (28g) lemon juice 3 tablespoons (21g) cornstarch 1 teaspoon pure vanilla extract 1 cup (120g) Unbleached All-Purpose Flour 1/2 cup (53g) Medium Rye Flour 1/2 cup (45g) rolled oats, old-fashioned or quick cooking (I used old-fashioned)
For the dough
1/2 cup (107g) light or dark brown sugar, packed 1/4 cup (28g) confectioners’ sugar, sifted if lumpy 1/2 teaspoon fine sea salt or kosher salt 1/2 teaspoon ground cardamom 1/4 teaspoon baking powder 1/4 teaspoon baking soda 10 tablespoons (142g) cold unsalted butter, cut into 1/2″ cubes 2 teaspoons pure vanilla extract
Directions
To make the filling
In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 4 to 6 minutes.
Lightly mash some of the blueberries with a flexible spatula or wire masher. Increase the heat and bring the mixture to a boil.
In a small bowl, stir together the lemon juice and cornstarch until smooth; this is known as a “slurry.” Stir the cornstarch slurry into the blueberry mixture and boil for 30 seconds (and no longer.) Then remove from the heat. The mixture will visibly thicken.
Stir in the vanilla and set aside to cool while you prepare the crust and topping.
To make the crust and topping
Preheat the oven to 375°F and prepare an 8″ square pan. Lightly grease the bottom and sides of the pan. Line with a parchment sling.
In a large bowl or the bowl of a food processor combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and pulse if using a food processor until the mixture is crumbly. The butter should be about the size of peas and the mixture should hold together when squeezed.
Transfer half of the crumbs (about 2 cups, or 260g) to the prepared pan. Shake the pan to evenly distribute the crumbs, then use your hands or the back of a flat measuring cup (on top of a small piece of waxed or parchment paper to prevent sticking) to press firmly into the edges and corners of the pan. Refrigerate the remaining crumbs until ready to use as the topping if your house is warm.
Bake the crust for 15 to 20 minutes, or until well browned. Remove from the oven and cool for 10 minutes.
Transfer the blueberry filling to the pan and gently spread evenly over the crust. (A small offset spatula is a helpful tool here.) Remove the remaining crumbs from the refrigerator and sprinkle them evenly over the top of the blueberry filling. Give them a little squeeze before dropping them onto the top to form the streusel.
Return the blueberry bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.
Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room temperature. If you wish to add some vanilla ice cream, I certainly won’t tell you “No.”
Storage information: Blueberry bars are best enjoyed the same day they’re baked. Leftover blueberry bars can be stored, covered, at room temperature for several days, but they will soften in texture.
Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.
My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.
Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.
I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Recipe
Yield: 4 servings
Ingredients
For dough
100 ml (1/2 cup) warm milk (Dairy or non-dairy)
100 ml (1/2 cup) warm water
1 teaspoon active dried yeast
1 teaspoon granulated sugar
2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)
350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed
1 teaspoon kosher salt
For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.
50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO
1 Tablespoon finely chopped fresh herbs of choice
2 large cloves of garlic, crushed or grated
Maldon Sea Salt
2 Tablespoons grated or shredded cheese (Optional)
Directions
Preheat the oven to 400 degrees F.
Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.
Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)
Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.
Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.
Bake for about 25 minutes or until golden brown on top.
Over the years I have become an armchair traveler. I’m old enough to remember when flying actually was fun and a really big deal. We would dress in our best clothes, family came to the gate to wave you off and the staff treated you like honored guests. Travelers were, by and large, respectful of one another.
There was the Pandemic, of course. But even before that, travel just had become such a pain. Long lines at TSA, where I am always stopped, questioned and patted down because of an artificial knee – even with Global Entry. Then we are packed in like sardines on increasingly dirty planes where you are dollared and twenty dollared (it used to be nickeled and dimed) to death by staff who appear over-wrought and wish to be anywhere but on that plane, let alone serving you. There is a desperation about it all these days.
And while I’m in good condition, at 71, I am just too old to be running through airports, racing down long hallways, up and down stairs to catch the train to the next terminal to hopefully make my connection. All while shlepping my luggage because who checks luggage anymore?
But I have found one way to travel that never disappoints – through food. My spice cabinet is huge and I am guilty of occasionally buying somewhat obscure ingredients that are only good for one use. I justify this by telling myself that it is waaaay cheaper than actually buying a plane ticket and staying in a hotel with all of their hidden costs. Don’t get me wrong. I LOVE to be other places. I just hate what it takes to get there. Where’s a transporter when you need one?
As an inveterate reader of historical mysteries, I’m also able to travel through my books without ever leaving the comfort of my own home or favorite armchair. There is a series of books that takes place in 1930’s Ceylon – today’s Sri Lanka – that I love. I have read all 14 books so far and hope for more! There’s a gentleness to them that I appreciate in this decidedly ungentle world we are inhabiting. And I’m currently into a series that takes place in 1920’s Bangalore. (There does appear to be a theme here. My preferred historical period is from WWI to WWII, wherever in the world, although I would not have actually wanted to live then.) Aside from the mysteries, I enjoy the depiction of the times, locale, clothes and food. For me, however, the perfect novel always goes into great detail about the food.
The detective in the Inspector de Silva series always get excited when his cook prepares his favorite Pea and Cashew Curry for dinner. So after 14 books, I decided that it was past time to find a recipe for this vegan curry. It takes a bit of forethought because the cashews need to soak overnight, but there is nothing particularly difficult or fussy about this recipe. The author of the recipe suggested serving it with a Spicy Apple Curry, which I did. So I have included bonus recipes for the Apple Curry, along with a recipe for Sri Lankan Curry Powder. Both are included below.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
The Pea and Cashew Curry is creamy and tastes unbelievably rich, so a little goes a long way. The spices first appear on your tastebuds as subtle. But as the sauce lingers on your tongue, the spices begin to seriously develop and burst onto the scene. The Spicy Apple Curry is a beautiful counterpoint to the rich Pea and Cashew Curry. I served fresh mango, watermelon and pineapple for dessert.
In past postings I have spoken about the importance of using whole fresh spices that you grind yourself as needed. It really takes no time and the difference in flavor is huge, particularly when using otherwise fairly simple ingredients. I do, of course, buy certain spice mixes, but if you wish to truly taste these recipes at their best, grind your own. A coffee grinder works perfectly and can be purchased for the price of a few cups of coffee from your local barista. And whole spices retain their flavor longer than the pre-ground ones that you buy at the market.
Just smelling the spice blend is a journey in itself and utterly intoxicating.
Don’t be intimidated by the list of ingredients or the number of steps. If you enjoy preparing South Asian and Mediterranean cooking, you should have most of the ingredients on hand. Each of the recipes can be done in stages so you don’t have to feel overwhelmed. Make your spice blend one day and soak your cashews. The next day, prepare the Pea and Cashew Curry, since it actually tastes even better if made one day ahead.
Then make the apple curry the day you intend on serving this feast and serve it either with basmati rice or some naan. I used some of the leftover coconut milk from the Spicy Apple Curry to rewarm the Pea and Cashew Curry. If you are not making both recipes, you likely will want to add some water to the Pea and Cashew Curry when rewarming. You want a thick sauce, but you don’t want things to burn.
In the past year, I have been using Indian Bay Leaves (Cinnamomum tamala) when I cook my Basmati rice. These are not to be confused with Bay Laurel Leaves, nor are they a substitute. The Indian Bay Leaves impart a subtle cinnamon flavor and have transformed my rice, especially when I have added either butter or a buttery EVOO to the mix. Everyone who tastes the rice loves it, but they can never place the secret ingredient.
Cooking should be fun and stress-free and a time to take a few chances. Hopefully a delicious and often healthy product results that is seasoned to your taste. These Sri Lankan recipes are no exception. I am giving you the measurements as originally written, but feel free to adapt them to your comfort level with spice. And if you only make the Pea and Cashew Curry or only the Apple Curry, as a side dish that is just great. And while occasionally I make my own naan, I also buy it. So take a journey and eat well. Just enjoy!
8 fresh curry leaves if you can get your hands on them (I used dry as I do not have easy access to fresh leaves)
13.5 oz. can of good quality full-fat coconut milk (If your cans are slightly larger that is fine)
1 to 1.5 cups frozen peas
Directions
Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours)
When you’re ready to cook the cashews, drain them and set aside.
Heat about a tablespoon or two of oil (you can use coconut oil or a neutral tasting oil, like Avocado or Canola) in a medium-sized saucepan, over medium heat.
Add the chopped onions and sauté until translucent.
Add the garlic, bay leaves/curry leaves and sauté for a few minutes until it becomes fragrant.
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
Cover and let it simmer for 45 – 50 minutes. Check from time to time to make sure there’s enough liquid in the saucepan – add water if needed. Add salt to taste.
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering – about 10 more minutes.
Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.
Sri Lankan Spicy Green Apple Curry
Yield: 4 to 6 servings
Ingredients
2 large Granny Smith apples or any crisp apple that has a slightly sour profile (My apples were on the smaller side so I used 3)
3 tablespoons of oil
1 1/2 teaspoons mustard seeds
1/2 medium onion roughly chopped
1 – 2 bay leaves dried
1 green chili pepper jalapeno or serrano
3 to 5 dried red chili peppers (Such as Arbol chili) de-seeded, if you prefer a milder curry
1/2 to 1 tsp chilli powder/cayenne pepper or less for a milder curry (I love Rajasthan chilli which has a sweet, fruity and mild heat. I now use this in place of cayenne or whenever chilli powder is called for. It is easily available online and in South Asian grocery stores.)
2 garlic cloves chopped finely
1 tablespoons of brown sugar or jaggery, if you have it
1/4 tsp salt
1/4 cup coconut milk
1/3 cup water or apple cider/natural juice NOT VINEGAR
Salt to taste
Directions
Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
Wash and cut apples into quarters. Do not remove the core or the apples will get mushy. I did pop out the seeds, however. Halve the quarters length-wise for thinner slices or across for chunkier pieces.
Heat the oil over medium heat in a non-stick saucepan or skillet.
Add the onions, bay leaves, green and red chili pepper and mustard seeds, and sauté for a few minutes till onions are softened. (While I did use all of the noted Arbol chiles, I removed them after adding the coconut milk. One Indian vlogger that I follow, says that Westerners have “Baby-mouth.” I’d say that my husband and I have graduated to “Toddler-mouth!” Since you can control the heat when you cook, you do what feels comfortable.
Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.
Cook the apples for about 10 minutes – uncovered, stirring occasionally. The apples will start to soften slightly.
Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 – 10 minutes covered, until the apples soften – PLEASE SEE NOTE.
Taste and season with more salt if desired.
Carefully stir through to coat the apples with the sauce/gravy – since the apples have softened and you don’t want them to break up (add more water if you like more sauce – but I recommend a thicker sauce).
NOTE – cook the apples for only about 5 minutes if you prefer slightly firmer apples that still have a good bite to it. Cook them up to 8 minutes if you prefer softer apples in your curry. They are firmer in traditional Sri Lankan apple curries.
Sri Lankan Roasted Curry Powder
Ingredients
30 g coriander seeds 4 – 5 tablespoons
30 g cumin seeds 3 tablespoons
20 g black peppercorns 2 tablespoons (I actually used a mix of peppercorns because that’s what I had.)
20 g basmati rice 1.5 – 2 tablespoons
5 g green cardamom seeds from about 20 – 30 green cardamom pods. Reduce by half for a more subtle cardamom flavor
6 g fennel seeds about 2 tsp
4 g whole cloves about 20 – 30 cloves. Leave out if you don’t like cloves or reduce to 10– 15 for a more subtle clove flavor
4 g black mustard seeds optional, about 1 tsp
16 leaves curry leaves optional, you can use either dried or fresh leaves
Directions
Remove the seeds from the cardamom pods and discard the husks. (I buy already husked cardamom seeds these days because I use so many in baking etc. However, I also have whole pods for cooking.)
Optional (if using fresh curry leaves. I only use dried) – Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don’t burn. Skip this step if you’re not using curry leaves OR if you’re using dried curry leaves. Remove the dried leaves and set aside.
Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.20 g basmati rice
Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 – 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.
Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.
Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.
Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.
Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.
