Recipe: Tofu Curry with Cauliflower and Apples

Note: This recipe was adapted with permission from one by Kristine Kidd, celebrated chef and author of eight cookbooks, including the just-released "Weeknight Fresh & Fast: Simple, Healthy Meals for Every Night of the Week" (Williams Sonoma). Kidd is also the former food editor at Bon Appetit magazine. For more information on Kidd, visit her website, which is replete with recipes, advice and insights on all things cooking.

There's nothing quite like a piping hot bowl of Indian curry on a cold, rainy evening to combat the chill that comes with fall and the approach of winter. Tofu Curry with Cauliflower and Apples offers a nice twist on the more traditional Indian curries, with the addition of apple, raisins and golden Yukon potatoes adding some sweetness to an already savory dish. Quick and easy to throw together on a busy weeknight, this one-pot meal can be modified to suit every spice palate, and is an excellent option for vegetarians, vegans and those following a gluten-free diet.

Tofu Curry with Cauliflower and Apples

Makes 6 servings

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1-14-oz package firm tofu, drained, cut into 3/4" pieces
• 2 heaping tablespoons prepared Vindaloo curry paste
• 1 14.5-oz can of diced tomatoes with their liquid
• Large cauliflower, cut into about 3/4" florets
• 2 medium Yukon Gold potatoes
• 1-2 crunchy red apples (Gala, Fuji), cored, diced
• 1 cup raisins (golden preferred, but not necessary)
• Water as needed
• Brown basmati rice, or rice of your choice

1. Heat oil in large, non-stick skillet over medium-high heat.
2. Add the onion and saute until almost tender, about 5 minutes.
3. Add tofu and saute 1-2 minutes.
4. Mix in the curry paste.
5. Add the tomatoes with their liquid, cauliflower, potatoes, apple, raisins and enough water to almost cover them.
6. Gently boil until the cauliflower and potato is tender, the sauce thickens slightly, and the rice is ready. Add more water if the sauce thickens too much before the rice is ready, or boil to thicken the sauce if necessary, about 20 minutes.
7. Serve over rice and enjoy!

Tips

• If you haven't already read my minor rant (in the tips section of our Savory Tuna recipe) on the necessity to go organic, here it is again.
• When it comes to curry paste, my favorites are Patak's and Mida's, both of which can be found at speciality stores that specialize in Indian ingredients, and also at your local grocery store if it has a good international aisle.
• The choice of curry is a personal one, depending on your taste for spice. Vindaloo is delicious, but it can definitely pack some heat, so if that's a problem, try a mild curry paste instead.
• I'm a big fan of brown basmati rice, but feel free to substitute with whatever type of rice you prefer.
• Don't sweat it if you can't find golden Yukon potatoes. I've made this curry with pretty much every variety of potato, and things always turn out well.
• If your sauce isn't thickening as quickly as you'd like, try simmering with the lid off so as to lessen the condensation.