Cauliflower Tofu Curry is my go-to recipe when I want something cozy and satisfying. I discovered this recipe during my first attempts at cooking vegetarian meals, and it’s been a favorite ever since. The combination of tender cauliflower, firm tofu, and chickpeas creates different textures in every bite. The coconut milk makes everything creamy, while the garam masala adds that perfect Indian curry flavor.
About the Recipe
This curry is perfect for busy weeknights when you want something healthy but don’t want to spend hours in the kitchen. It’s naturally vegan and gluten-free, making it great for sharing with friends who have different dietary needs. The ingredients are easy to find at any grocery store, and you won’t need any special cooking tools or techniques.
Why You’ll Love This Recipe
You’ll love how the cauliflower soaks up all the curry flavors while staying slightly crisp. The tofu adds protein without being overwhelming, and the chickpeas make it filling. Kids often enjoy this curry because it’s mild and creamy. The leftovers taste even better the next day, so it’s perfect for meal prep. Plus, you can adjust the spice level to suit your taste.
Cooking Tips
– Press your tofu for 15 minutes before cooking to remove extra water
– Cut cauliflower into even-sized pieces for consistent cooking
– Don’t skip the coconut milk – it makes the curry extra creamy
– Taste and adjust salt after adding coconut milk
– Let the curry sit for 5 minutes after cooking to thicken naturally
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 35 minutes. Serve hot with rice or naan bread. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Similar Recipes
- Chickpea and Spinach Curry
- Mixed Vegetable Coconut Curry
- Sweet Potato and Lentil Curry
Nutrient Benefits
This curry is packed with protein from tofu and chickpeas, fiber from vegetables, and healthy fats from coconut milk. Cauliflower provides vitamin C and antioxidants, while tomatoes add lycopene. The spices have anti-inflammatory properties, making this dish both tasty and nutritious.
Cauliflower Tofu Curry
Ingredients
- 1 1/2 cup Cauliflower (cleaned, washed, chopped)
- 1/2 packet Tofu (drained, cubed)
- 1/2 cup Vegetable Stock (or Plain Water)
- 1 Carrot (chopped)
- 1 Onion (chopped)
- 200 gms Ripe Tomatoes (chopped or pureed)
- 1 tsp Garam Masala Powder
- 200 gms Chickpeas (soaked in slightly salted water for 6 to 8 hours or overnight)
- 175 ml Coconut Milk
- 1/2 cup Green Peas
- Coriander Leaves (handful)
- 1/2 tbsp Oil
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Drain the chickepeas, rinse well and keep it aside.
- Heat oil in a pan over medium flame.
- Saute the onions and carrots for 3 to 5 minutes.
- Add the garam masala powder, salt, black pepper powder and stir well.
- Add the cauliflowers, tomatoes, tofu and pour the vegetable stock or water.
- Bring to a boil.
- Reduce flame and cover the pan with a lid.
- Simmer for 5 to 10 minutes.
- Add the chickpeas, coconut milk and green peas.
- Stir well and simmer for another 5 to 8 minutes or until the cauliflower is tender and cooked.
- Switch off the flame.
- Garnish with coriander leaves.
- Serve with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I make this curry ahead of time?
Yes. Make it up to 2 days ahead and store in the fridge. The flavors actually get better over time. Just reheat gently and add fresh coriander before serving.
Can I freeze this curry?
Yes, it freezes well for up to 3 months. The texture of the cauliflower might change slightly, but the taste stays great. Thaw overnight in the fridge before reheating.
What can I substitute for coconut milk?
You can use cashew cream or regular cream for a similar richness. For a lighter version, use more vegetable stock, but the curry won’t be as creamy.
Is this curry spicy?
This recipe is mild, but you can adjust the heat by adding more black pepper or some chili powder to taste.
