Pumpkin and cauliflower are one of our favorite ingredients in autumn food. And when autumn comes, we are at risk of catching some viruses that our kids often carry home from school. That’s why this recipe was invented. It’s the combination of rice, ginger, garlic and orange juice - and all served with tofu: a good portion of plant based protein.
Ingredients ( serves 2):
1/2 cauliflower
100g tofu
2cm ginger slice
1 large clove of garlic
salt
1 tsp curry powder
1 orange
bunch of dill
a piece of pumpkin
black pepper
1 tbsp olive oil
Instructions:
Grate the cauliflower on the large holes of a box grater or using a food processor's grating attachment. Chop the garlic, dill and ginger finely. Cut pumpkin and tofu into cubes.
In a large pot heat the olive oil. Fry ginger and garlic for about half a minute. Add tofu and pumpkin. Fry the veggies until the pumpkin is soft. Add the juice out of 1/2 orange. Cook for about 3 minutes, stirring continuously.
Add cauliflower, season with some salt and pepper. Add orange juice of the second half of orange. Season the veggies with the curry powder. Mix everything and add chopped dill. Cook over low heat for about 10 minutes, stirring occasionally.
Etykiety: cauliflower, english, gluten free, main course, recipes
