Hey everyone! I hope you like the latest dish ‘Tofu & Coconut Cauliflower Biryani’ – it’s a delicious curry that’s packed with veggies and tofu which makes it completely vegan (as well as delicious!). I used Cauldren Organic Tofu as it’s organic and firm enough for this recipe (plus it tastes great!) as well as Lucy Bee’s epic coconut oil – Enjoy!
Tofu & Coconut Cauliflower Biryani
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- 1 tablespoon Coconut Oil⠀
- 1 Onion (sliced)⠀
- 3 Garlic Cloves (crushed)
- 3cm Fresh Ginger (finely chopped)
- 300g Sweet Potatoes (sliced and cut into chunks)⠀
- 1 teaspoon Turmeric⠀
- 2 teaspoon Cumin⠀
- 1 teaspoon Curry Powder⠀
- 1 Chilli (deseeded & finely sliced)⠀
- 200g Cauliflower Florets⠀
- 225g Basmati Rice⠀
- 2 Limes (zest and juice of)⠀
- 400ml Coconut Milk⠀
- 400ml Vegetable Stock⠀
- Fresh Coriander⠀
Instructions
- Place a casserole dish on a medium-high heat with the coconut oil.
- Once the pan is hot enough fry the onions for 8-10 minutes or until browned and golden.
- Next add the garlic and ginger to the onions along with the spices and chilli.
- In a separate saucepan parboil the sweet potatoes for 10 minutes.
- At this point pre-heat the oven to 200C.
- Drain the sweet potatoes and add them to the main casserole dish along with the cauliflower and rice. Also add the lime zest and juice, as well as the coriander leaves and season.
- Increase the heat and bring everything to the boil, then place in the oven and cook for 40 minutes.
- Season further if required and serve.
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