Cauliflower curry

By the GetYourMacros team · 31 August 2026

A fragrant, aromatic vegetable curry made with tender cauliflower and creamy coconut milk.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Indian
• Allergens soy

Ingredients (1 serving)

• 230 g Tofu
• 250 g Cauliflower
• 55 ml Coconut milk (canned)
• 50 g Onion
• Curry powder to taste
• Turmeric to taste
• 10 ml Extra virgin olive oil
• Tomato paste to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the tofu into small cubes and the cauliflower into bite-sized florets.
2. Finely chop the onion and sauté it in a large pan with the olive oil over medium heat until translucent.
3. Add the tofu cubes to the pan and cook for 5 minutes until lightly golden on all sides.
4. Stir in the curry powder, turmeric, and tomato paste, toasting the spices for 1 minute to release their aroma.
5. Add the cauliflower florets and pour in the coconut milk along with a splash of water.
6. Cover and simmer for about 12-15 minutes on medium-low heat until the cauliflower is tender and the sauce has thickened.
7. Adjust the seasoning with salt and pepper before serving hot.

Tips

• For a complete meal, serve this curry with a small portion of basmati rice or wholewheat bread.
• The sauce thickens beautifully if left to rest for a couple of minutes before plating.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.