Photo: Romulo Yanes; Styling: Megan Hedgpeth
Prep Time
25 Mins
Cook Time
15 Mins
Total Time
40 Mins
Yield
Serves 4

If you like, you can swap in basmati rice instead of naan.

How to Make It

1. In a small bowl, combine coconut milk and garam masala.

2. In a 12-inch nonstick skillet, heat 2 tsp. oil over medium-high heat until very hot; swirl to coat skillet. Add half of cauliflower and half of onion; cook, undisturbed, for 1 minute, then stir-fry for 1 minute. Transfer to a plate. Add another 2 tsp. oil; repeat with remaining cauliflower and onion.

3. Add remaining 2 tsp. oil, ginger, garlic and jalapeño to skillet. Stir-fry until fragrant, about 30 seconds. Stir in spices and salt; add 3/4 cup water. Return cauliflower and onion to skillet. Stir in tofu. Cover and steam until cauliflower is just tender, about 5 minutes.

4. Stir in peas and coconut milk mixture. Stir-fry until heated through, 30 seconds to 1 minute. Add cilantro. Serve with lime wedges and warm naan, if desired.

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