Step 1

To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.

Step 2

Turn the heat to low, then add curry powder, cumin, chili flakes, coriander,  turmeric powder, and black pepper.Toast the spices while stirring for a short minute.

Step 3

Add vegetable broth, diced tofu, crushed tomatoes, coconut milk, cauliflower florets (or your vegetable of choice), and salt.Stir and cook on medium heat for 20 to 30 minutes, until the vegetables are cooked and the curry is creamy.

Step 4

Turn the heat off, add garam masala, and stir. Taste and adjust for salt before serving.

Step 5

Serve on basmati rice or whole grain rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley), and optionally a dollop of unsweetened plant-based yogurt on top.