Pin it
This creamy cauliflower curry with coconut milk really hits the spot on chilly days. Packed with chickpeas, tofu, and cauliflower, it's loaded with plant power for your body. Super quick, totally plant-based, and a favorite any season.
Bold yet gentle
That punchy red curry paste adds the heat, coconut milk brings the smoothness. Add warm jasmine rice and a sprinkle of fresh cilantro for an awesome, fragrant meal you can totally prep ahead.
What you need
- Main: 1 head cauliflower, 200g tofu, 1 can chickpeas, 400ml coconut milk.
- Spice it up: Onion, garlic, ginger, 2 tbsp curry paste, oil, agave syrup.
- Extras: Jasmine rice, cilantro.
Pin it
How it goes down
- Final Touch
- Give it a taste, then dish up with rice and cilantro.
- Curry Time
- Toss in your veggies and coconut milk, simmer for about 10 minutes.
- Build the Base
- Fry tofu until it’s crisp, let the spices cook quickly, too.
- Rice Cooking
- Let rice bubble gently in salted water for around 20 minutes.
- First Steps
- Chop up your tofu and veggies, drain the chickpeas.
Seasoning Tips
Red curry paste brings plenty of kick, yellow is way milder. Go slow and add until the taste feels right. Pastes from Asian shops usually pack more flavor.
Smart to prep ahead
Stash this curry in the fridge for up to 4 days or freeze for later. Rice freezes like a champ, too, just reheat what you need.
Try with these
Switch up the rice for naan, glass noodles, or maybe quinoa. Mixing things up keeps every bowl exciting—give different combos a shot.
Pin it
Next-level sauce
Want it silkier? Add more coconut milk. Simmer it longer for a thicker vibe. Need it even creamier? Stir in a spoon of mixed starch to bring it all together.
Cozy for cold days
Ginger and curry turn up the warmth, while coconut milk keeps it gentle. It's comfort in a bowl, perfect when it's chilly outside.
Cauliflower takes the stage
Loaded with fiber and vitamin C, cauliflower soaks up flavors so well. Tastes yummy whether it’s fresh or from the freezer.
Full-on vegan vibe
Coconut milk gives that silky feel with zero dairy needed. Tofu and chickpeas bring loads of plant protein, making this super wholesome.
Pin it
Use it all up
Don’t throw out those cauliflower leaves and stems—toss them in too. They’re full of goodness, save you cash, and are good for the planet.
Frequently Asked Questions
- → How spicy does this get?
- It's really up to you. The paste you use decides the kick, so just add more or less, whatever you like.
- → Can I skip adding the tofu?
- Sure, just swap in some extra chickpeas or any protein you like. The base stays the same.
- → Does it work for meal prep?
- Totally, this holds up in the fridge for a couple days and tastes awesome when reheated.
- → Which rice goes best?
- Jasmine rice is classic but any rice will work. Basmati or brown rice tastes great too.
- → Is fresh cilantro a must?
- Nope, that's optional. You can skip it or toss on some parsley. Cilantro just makes it taste extra fresh.