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Creamy Vegan Cauliflower Curry

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A comforting and aromatic curry recipe full of veggies
Course dinner, lunch
Cuisine Indian
Keyword cauliflower, curry, fall vegan recipes, indian, indian food, stew, vegan curry, vegan recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 395.8
Author Cat Gavriusova

Equipment

  • chopping board
  • knife
  • large frying pan or cast iron
  • spatula or stirring spoon

Ingredients

  • 1 onion diced
  • 1 head cauliflower broken into florets
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 tbsp tomato paste heaping
  • 1 ½ cups vegetable broth
  • 15 oz coconut milk 1 can
  • 1 cup extra firm tofu chopped
  • 1 cup frozen peas
  • 4 cups curly kale chopped

Instructions

  • Add the onion, cauliflower, bell pepper, and garlic to a pan over medium heat. Sauté until softened slightly, approximately 3 minutes.
  • Add the spices and sauté for an additional few minutes until fragrant.
  • Stir in the tomato paste, vegetable broth, and coconut milk. Stir. Bring to a boil and add the tofu. Cover, reduce heat, and simmer for 10 minutes until the cauliflower is tender.
  • Add peas and kale. Stir until the kale is wilted. Garnish with fresh cilantro and peanuts.

Nutrition

Calories: 395.8kcal | Carbohydrates: 33.3g | Protein: 16.1g | Fat: 25.9g | Saturated Fat: 20.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.4g | Sodium: 1125mg | Potassium: 1438.3mg | Fiber: 8g | Sugar: 9.7g | Vitamin A: 8242.3IU | Vitamin C: 208.4mg | Calcium: 212.4mg | Iron: 8mg