– Avocado oil – Cumin seeds – Black mustard seeds – Garlic – Ginger – Serrano peppers – Coriander – Ground turmeric – Paprika – Cinnamon – Nutmeg – Dried curry leaves – Coconut milk – Tomato sauce – Organic cane sugar
Heat the oil in a large sauté pan over medium-high heat. Add the cumin and black mustard seeds. Add the garlic, ginger, and serrano peppers. Cook for 90 seconds, stirring frequently.
Add in the ground spices—turmeric, coriander, paprika, nutmeg, and cinnamon—and curry leaves. Pour in the coconut milk, scraping up any browned bits. Add the tomato sauce and sugar.
Stir to combine and rapidly simmer for 3 minutes. Add the cauliflower florets, salt, and pepper, and spoon the curry over the florets. Simmer, covered, for 12-13 minutes, stirring occasionally, until cauliflower is fork-tender.
When the cauliflower is fork-tender, add in the chopped spinach and garam masala to the curry. Once the spinach is wilted, nestle in the cooked tofu and add cilantro and lemon juice. Stir to coat the tofu, then take off the heat.