Producer: Mehak Pal Editor: Sujata Singh
Heat some oil in a pan, add diced onion and minced garlic. Stir in curry powder, cumin, coriander, and cayenne pepper. Add diced tomatoes and vegetable broth before adding chopped cauliflower and chickpeas. Simmer until the cauliflower is tender.
Toss diced cauliflower and potatoes with oil, salt, and curry powder and roast in the oven until golden and crispy. In a skillet, sauté diced onion and minced garlic, add diced tomatoes and vegetable broth. Add the roasted veggies and simmer until tender.
Soak raw cashews in water for some time. In a blender, blend the soaked cashews with coconut milk, vegetable broth, curry powder, and a pinch of salt until smooth. In a skillet, sauté diced onion and minced garlic, add chopped cauliflower and simmer until tender. Add in the cashew cream and stir until well combined.
Cook lentils in vegetable broth until tender and flavorful. In a skillet, sauté diced onion and minced garlic, add chopped cauliflower, diced tomatoes, cumin, coriander, and garam masala, then simmer until well combined. Stir in the cooked lentils and cook.
Saute diced tofu in a skillet until golden and crispy. In a separate skillet, saute diced onion and minced garlic and add chopped cauliflower. Add curry powder, cumin, turmeric, diced tomatoes, and vegetable broth. Add the sauteed tofu and simmer until well combined.