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

Laraine Perri

Gallery

Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

313 calories; fat 19g; saturated fat 13g; cholesterol 0mg; fiber 6g; protein 18g; carbohydrates 19g; sodium 678mg; iron 4mg; calcium 97mg.
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