1 large onion, chopped
10 garlic cloves, minced
2 TBL fresh grated ginger
1 TBL curry powder
2 tsp garam masala
1 tsp salt
3/4 tsp smoked paprika
15 oz can tomato sauce
1/2 head of cauliflower (small quarter size pieces)
1 package of firm tofu, drain, press & cut into chunks (optional)
1 can coconut cream
Cashews (optional)

Low Fat Coconut Cream Option:
Replaces 1 can of coconut cream

1 cup hot white rice (you can make ahead of time and microwave)
1 1/2 cup plant milk
1 tsp coconut extract
1 tsp liquid sweetener of choice

Combine in blender until very smooth

1 large onion, chopped 10 garlic cloves, minced 2 TBL fresh grated ginger 1 TBL curry powder 2 tsp garam masala 1 tsp salt 3/4 tsp smoked paprika 15 oz can tomato sauce 1/2 head of cauliflower (small quarter size pieces) 1 package of firm tofu, drain, press & cut into chunks (optional) 1 can coconut cream 1 cup hot white rice (you can make ahead of time and microwave) 1 1/2 cup plant milk 1 tsp coconut extract 1 tsp liquid sweetener of choice

Heat a skillet to high and when hot add onion, stirring constantly. If they stick then add a little water to saute them until they are translucent. Add your garlic and ginger. Turn down the temperature to medium. Add your spices and let cook for 1 minute. Add can of tomatoes. Add cauliflower. Add tofu. Stir and let cook for a couple minutes before adding the coconut cream. Add the coconut cream and cashews and return to simmer for 5-7 min or until cauliflower is tender. Serve over rice.