The best gift my mom ever gave me

Von Rainbow Plant Life · 45 Min.

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Zubereitung

1. Heat the oil in a 12-inch sauté pan over medium-high heat. Add the cumin and mustard seeds and cook until they pop and the cumin turns golden, 45 to 60 seconds.
2. Add the garlic, ginger and serrano peppers and cook for 90 seconds, stirring often. Add a splash of water if it sticks.
3. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds.
4. Pour in the coconut milk, scraping up any browned bits. Add the tomato sauce and sugar and bring to a rapid simmer. Simmer for 3 minutes, stirring occasionally.
5. Add the cauliflower, salt and pepper, and spoon the sauce over it. Cover and simmer at a steady simmer for 12 to 13 minutes, stirring occasionally, until the sauce has thickened and the cauliflower is fork-tender.
6. Meanwhile, bring a large pot of water to a boil. Drain the tofu, squeeze out as much water as you can, press it dry in a towel, then slice into 4 slabs, halve each slab lengthwise, and cut into 3/4-inch cubes.
7. Once the water boils, add 2 teaspoons sea salt (or 4 teaspoons Diamond Crystal kosher salt). Lower the tofu in and, once the water returns to a boil, cook for 2 minutes. Drain well.
8. When the cauliflower is tender, stir in the garam masala and spinach and cook briefly until the spinach wilts. Add the tofu, toss gently, then turn off the heat and stir in the lemon juice and cilantro. Season with salt to taste and serve over rice or flatbread.

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