Tofu (or Cauliflower) Veggie Curry

Serves 6 to 8

• 1 block firm or extra-firm tofu, drained and pressed OR 3 cups small cauliflower florets (1/2 medium head)
• 2 tablespoons curry powder
• 1 1/2 teaspoons garam masala
• 1/4 cup grapeseed or canola oil, divided
• 1 onion, diced
• 3 medium to large waxy potatoes, peeled and diced 1 inch
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 jalapeno pepper, seeded and finely diced
• 1 tablespoon tomato paste
• 1 medium zucchini, diced
• 1 1/2 teaspoons coarse salt, or to taste
• 2 cups water
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 1/2 cups frozen corn kernels, or 1 (11 or 15 ounce) can corn, drained
• 1 cup frozen peas
• 1 cup (1/2 can) coconut milk
• Hot cooked basmati rice

If using tofu, preheat oven to 400 degrees F. Line a baking sheet with parchment or nonstick foil. Slice tofu block into 24 cubes: Halve the depth of the block making 2 even slabs. Keeping the slabs together, slice lengthwise into 4 sections, then widthwise into 3 sections. Place cubes on prepared baking sheet. Bake 30 minutes or until edges are browned; allow to cool.

In a small skillet on medium-high, toast curry powder and garam masala, stirring occasionally, until spices darken slightly and become fragrant, 30 seconds to 1 minute. Transfer spices to a dish and set aside.

In a large deep skillet or Dutch oven on medium-high, heat 3 tablespoons oil and sauté onions and potatoes until potatoes begin to brown on edges and onions are golden, about 15 minutes.

Reduce heat to medium. Push potatoes and onions to outer edge of the pan. In the center add remaining oil, then garlic, ginger, jalapeno and tomato paste, stirring constantly until fragrant, about 30 seconds. Add toasted spices, stirring constantly, and cook 1 minute. Add cauliflower if using, and zucchini, season with salt, and mix to coat well. Add water. Scrape browned bits up from the bottom. Bring to a simmer, cover and simmer until potatoes are tender, stirring occasionally, 20 to 25 minutes.

Add tofu, chickpeas, corn, peas and coconut milk, and cook until heated through, about 2 minutes. Taste and adjust salt, and serve over rice.