Ingredients
garlic cauliflower rice
- 1/2 Head of Cauliflower, broken into florets
garlic cauliflower rice
- 1/2 Head of Cauliflower, broken into florets
- 20g vegetable oil
- 2 garlic cloves
curry sauce
- 6 tbsp coconut cream
- 1 carrot, thinly sliced into half rounds
- 4 shallots, thinly sliced into rounds
- 4 broccoli florets
- 1 ripe red tomato, cut into small cubes
- 1/2 jar of lemongrass curry paste
- 1/2 cup boiling water from kettle
- 1 cube of palm sugar
- 1/2 block of macro organic firm tofu., drained, dried thinly sliced into triangles
- 20g vegetable oil, for frying
- dash Tamari soy sauce, to taste
garnish
- corriander leaves, semi dried or fresh
- 2 lime cheeks
- dollop of greek flavoured yoghurt, this helps take out the burn of spicy curry
if you need to thicken...
- 2-4tbsp cornflour, mix with water to make paste
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add garlic to bowl, chop 3 secs, sp6.
Add florets, 4 secs, speed6
"Counter-clockwise operation" Scrape down sides
Add oil, cook for 5mins, 100deg,
"Counter-clockwise operation" sp1Once cooked, set aside in server
Add broccoli florets, chop for 5 secs,
"Counter-clockwise operation" sp6 Set aside, rinse and dry bowl.
Add boiling water from kettle, curry paste and coconut cream, stir for 4 secs, speed 4.
Add carrot and 1 cube of palm sugar, cook for 10mins, 85deg,
"Gentle stir setting" "Counter-clockwise operation" simmering basket on instead of mc.Add the rest of the ingredients, cook for 3 mins, 100deg, sped
"Gentle stir setting" "Counter-clockwise operation" Check consistency is to your liking, if you want it thicker, add 2tbsp of cornflour to water to make a paste, add to curry sauce, cook for 30 sec-1min (depending on desired thickness) 100deg, sp1
"Counter-clockwise operation" Empty curry sauce into thermoserver.
Heat oil in pan, add tofu, cook until browned, drain on paper towel, drizzle over tamari sauce, place in server
Spoon in cauliflower rice, add curry sauce, tofu, garnish with lime cheeks, corriander leaves and if you want to bring down the heat, add a dollop of greek style yoghurt.
garlic cauliflower rice
curry sauce
tofu
now serve....
Tip
If you like it hot- your going to love this!
I added the cornflour because i like a thick curry sauce
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great flavour in this dish. I only had smoked tofu which worked very well. We both enjoyed it very much and it will be on the menu again soon! Thank you for sharing it.
We both enjoyed this very much, I added some peas but could add beans. I did think it needed cooking a little more but other than that very tasty. I will be making it again and people who say they don't like Tofu should try this, thanks.
I really enjoyed this dish, extreamly tasty, will be on my weekly rotation!