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Cauliflower Tikka Curry and Rice
0.75 ounce of Cauliflower
175 grams of Natures kitchen sweet chilli tofu
50 grams of Butter
5 tablespoon of Tikka paste
1 cups of Thickened cream
0.5 cups of Greek yoghurt
Use the cauliflower half and cut into small florets. Put rest of cauliflower to the side to make cauliflower rice later.
Add half of the butter to frypan and fry tofu for 4-5 mins until evenly browned. Set aside.
Add remaining butter and fry cauliflower for 2 to 3 minutes then add half a cup of water and let simmer until water has almost evaporated.
Meanwhile, whisk cream, tikka paste, and yoghurt together. Add to frying pan and let simmer for 15 minutes.
Add in tofu and stir until warm.
Grate remaining cauliflower with cheese grater then blot excess water with paper towel. Fry with a little bit of oil and season to taste with salt, pepper and garlic. Stir until cauliflower cooked.
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