This is a quick curry you can whip up while your rice is cooking. (I can't eat curry without rice. No way.) The spice level is up to you and your curry paste. Spice levels vary from paste to paste so give yours a little taste before you begin. A mild paste, I suggest 2 to 3 tablespoons. A spicy paste, maybe only 1 tablespoon.
Red Curry + Cauliflower + Chickpeas
1 block firm tofu
2 tablespoon grapeseed oil, divided
1 to 3 tablespoons red curry paste
1 shallot, chopped
3 cloves garlic, diced
1 inch fresh ginger, grated
2 carrots, peeled, chopped
1/2 head cauliflower, chopped into florets
1 1/2 cup vegetable stock
1 1/2 cup lite coconut milk
1 tablespoon brown sugar
1 tin chickpeas, drained, rinsed
1 teaspoon fish sauce
juice of 1 lime
1/2 bunch lacinato kale, sliced
s + p
rice vinegar, to taste
fresh basil, chopped, for garnish
Place tofu block on a folded dish towel and cover with another. Place something heavy on top and leave it alone to drain for 30 minutes. The less water in the tofu the better for frying.
Heat 1 tablespoon grape seed oil in a skillet over medium high heat. Add tofu and cook about 4 minutes on each side. Once crispy, transfer to towel to drain.
Wipe out skillet and heat 1 tablespoon grape seed oil over medium high heat. Add curry paste, shallot, garlic and ginger. Cook, stirring continuously for 2 minutes. Add carrots and cauliflower, stirring to coat. Add stock, coconut milk and brown sugar. Cook 5 to 7 minutes until cauliflower is done. Add tofu, chickpeas, fish sauce, lime juice and kale.
Season with salt, pepper, rice vinegar. Garnish with basil. Serve with rice.