Whenever I encounter a dish that offers a full meal in a bowl, I’m instantly reminded of my trips to India. It doesn’t even matter where the dish is from or what flavors it holds - it just takes me back!
I’ve been to India three times, with my first trip in my early 20s, and I was so impressed by the variety of plant-based dishes that always left me feeling full and happy. The Indians are really on to something!
So, when I discovered this dish, I had to try it - especially with the peanut sauce, which is always a hook for me. This recipe has everything: vegetables, carbs, protein - all you need for a complete and healthy meal.
Feel free to mix up the vegetables, skip the tofu, or enjoy it as is. No rice necessary!
The Recipe inspired by the blog "Tivoneat"
What you need:
The stew
1 onion, finely chopped
1 tbsp fresh ginger, minced
3 tbsp tomato paste
1 sweet potato, peeled and diced
1/2 tsp white pepper (optional)
Salt to taste
1 cup smooth peanut butter
200g cauliflower, chopped to small flowers
300g firm tofu, cubed (smoked tofu works too)
For serving
A handful of roasted, crushed peanuts
What you do:
Cook the cauliflower in boiling water for about 5 minutes, until slightly tender.
In a large, deep skillet, heat a bit of oil.
Add the onion and sauté for a few moments.
Add the ginger and cook until the onion turns golden.
Add the tomato paste and stir for 3-4 minutes.
Season with salt and white pepper, and mix well.
Add the sweet potato and cauliflower and stir until all pieces are coated with the tomato paste and onions.
Add 3-4 cups of water, cover, and cook for 20 minutes.
Add the peanut butter and stir for 3-4 minutes until the stew is smooth and thickened.
Add the tofu, stirring for another minute or two.
Serve alongside rice or your favorite grain. Generously sprinkle each serving with peanuts and cilantro (you will not find cilantro in my photos, it is not a herb that I relate to, but i can appreciate that others can, so for you, I will mention where it can complement the dish :) ).
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