Creamy Cauliflower Curry With Crispy Tempeh Sprinkle
Easy
Gluten free
Wheat free
Indian and Indian Subcontinent
mains
This gently spiced cauliflower curry, enriched with coconut milk, gets an irresistible upgrade from sticky-savoury crispy tempeh scattered on top. A balanced, comforting dinner that’s as nourishing as it is delicious.
(nutritional information based on 150g cooked brown rice)
45
4
Kcal
566
Carbs
71 g
Protein
24 g
Fat
19 g
* Nutritional information per serving.
Ingredients
Curry
- 1 large red onion, roughly chopped
- 1 tbsp fresh ginger, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp ground fenugreek
- 2 tbsp tomato purée
- 1 large cauliflower, big stalks removed and broken into small florets
- 250ml/1 cup vegan stock (use gluten-free if needed)
- 1 x 400ml/14 oz tin coconut milk
- 1 x 400g/14 oz tin chickpeas or butter beans, drained and rinsed
- Salt
- 2 tsp garam masala
Crispy tempeh
- Toasted sesame oil
- 200g/7 oz (approx.) plain tempeh, broken into very small random pieces
- 2 tbsp syrup (eg maple or agave)
- 3 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp tomato purée
- Pinch of chilli flakes
Instructions
Curry
- Using a large non-stick saucepan, frying pan or wok, add a good glug of neutral oil (eg rapeseed) and fry the onion for 5 minutes on a medium heat, stirring frequently.
- Stir through the ginger and garlic and heat for a further 5 minutes, again stirring frequently.
- Add the tomato purée, cauliflower, stock and coconut milk, bring to the boil then simmer on medium for 15 minutes.
- Stir through the chickpeas then simmer for a further 5-10 minutes or until the curry has reduced down to your desired consistency. Don’t let the cauliflower get too soft or mushy.
Crispy tempeh
- Using a non-stick frying pan or wok, fry the tempeh pieces in a little sesame oil on a medium heat, until golden on all sides, stirring frequently.
- Sir through all of the other ingredients until thoroughly combined and heat for a further 5 minutes.
- Once the curry is ready to serve, evenly sprinkle over each portion.
Serving suggestions: brown rice, fresh coriander, toasted cashews, vegan chapati, vegan naan bread, vegan plain yoghurt