Cauliflower curry dish

	Dinner
Cauliflower curry dish

persons: 2

prep time: 5 minutes

cooks in: 30 minutes

difficulty: easy

A delicious curry dish with roasted cauliflower, tofu and noodles. A delicious creamy curry! Originally this Oriental curry is made with chicken, but I made a vegetable based version using coconut milk with tofu. Deliciously nutritious, full of healthy protein and truly comfort food!

Ingredients

1/2	cauliflower
1 tsp	cumin powder
1 tsp	curry powder
1 tsp	paprika powder
1 tbsp	olive oil
200 g	tofu
80 g	brown rice noodles
1 tbsp	soy sauce
1 tbsp	agave syrup
200 ml	coconut milk, light
500 g	curry vegetable dish (a package form ''Hak'')

How to make

1	Preheat the oven to 220 degrees. Cut the cauliflower into small florets and spread them out on a baking tray with baking paper. Sprinkle with a little olive oil, season with a teaspoon each of cumin, curry powder, paprika powder and stir. Roast the cauliflower for 20 to 25 minutes in the middle of the oven. Then leave to cool outside the oven.
2	Cut the tofu into cubes. In a deep dish, mix the olive oil, soy sauce and agave syrup and marinate with this the tofu. Heat a frying pan with a little olive oil. Fry the tofu over medium heat for 15 minutes on both sides until golden brown. Set aside.
3	Prepare the noodles according to the instructions on the package
4	Heat some oil in a skillet and heat the curry vegetable mixture. Then add the coconut milk and lower the heat. Now add the tofu and cauliflower to the pan, stir to combine and heat for a few minutes.
5	Grab a deep plate, serve the curry dish with noodles. Enjoy!

calories: 654 (33%)	fat: 29g (36%)	saturates: 10g (45%)	sugars: 12g (24%)
salt: 538mg (90%)	protein: 27g (47%)	carbs: 68g (136%)	fibre: 15g (50%)