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+ servings
creamy cauliflower curry in a pot with chickpeas and tofu

Rich Creamy Cauliflower Curry (vegan)

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Author: Tracy Halasz


  • 2 cup jasmine rice, cooked

Black Pepper-Garlic Tofu

  • 1 block tofu, firm or extra firm, pressed, torn
  • 1 tsp garlic powder
  • ½ tsp coarse ground pepper

Creamy Tomato Curry Gravy

  • 1 tbsp butter*
  • 2 tbsp oil*
  • 1 onion, minced
  • 5-6 cloves garlic, minced
  • 2-3 tsp ginger, grated
  • 1 bay leaf
  • 2 tbsp sambar spice
  • ½ tsp cayenne (to taste)
  • ½ tsp sweet paprika, not smoked
  • 3 tbsp tomato paste + splash of broth
  • 1 28 oz tin ground tomatoes*
  • 1 - 1 ½ cups vegetable broth
  • 1 tsp methi leaves
  • ½ tsp salt (to taste)
  • ½ tsp coconut sugar

Cashew Cream or 1 cup coconut milk/cream

  • 1 cup cashew cream or coconut milk/cream
  • ½ cup cashews
  • ½ - ⅔ cup hot water
  • pinch salt

Everything Else

  • 2 ½ - 3 cups cauliflower, florets
  • 1 19 oz tin chickpeas, drained
  • cilantro, chopped for garnish


Tofu Chunks

  • Press medium tofu by wrapping it in a couple layers of paper towelling or a clean kitchen towel and place a few heavy cookbooks on top for 30+ minutes. Break the pressed tofu into bite-size pieces, place back on paper towel, dust with the spices, and gently toss to coat.
    *for extra firm tofu, I press for about 15 minutes (or sometimes skip altogether).

Rice and Cashew Cream

  • RICE: Prepare the rice as per package directions. I use my Instant Pot which is perfect because I can set it and forget it.
  • CASHEW CREAM: place cashews in the cup of a high-power blender, add hot water and pinch of salt - blend until smooth. If you don't have a high-power blender, you can soak the cashews for a couple hours, drain and follow directions as above OR use coconut milk/cream instead.

Creamy Tomato Curry Gravy

  • In a large cast-iron or heavy bottom dutch oven over medium heat, add the oil and butter, once melted, add the onion, garlic, and ginger and sauté for 3 - 4 minutes stirring frequently to prevent sticking.
  • Add the bay leaf, sambar spice, cayenne, and paprika. Continue stirring and sauté for another minute or two while the spices become fragrant. Add a splash or two of broth as required. Add the tofu chunks, stirring gently to coat with spices. Push tofu to the sides - add the tomato paste and another splash or two of broth and let if cook for a minute. Then stir all the ingredients together.
  • Add ground tomatoes, 1 cup of broth, methi leaves, salt, and sugar. Let simmer over medium heat until it starts to bubble, then add the cauliflower florets and chickpeas. Reduce the heat and partially cover for 15 minutes, stir in ½ - 1 cup of cashew cream (to taste). Let simmer, covered over medium-low until the cauliflower is fork tender. Keeping it partially covered. Lower heat if boiling. Taste for flavours and adjust as necessary.
    *I use Better Than Bouillon Broth (add 1 heaping tsp per cup of water).
  • Serve over basmati rice, garnished with chopped cilantro, and a squeeze of lime.


Tofu - if you choose medium tofu, wrap it in paper towels and press for 30+ minutes to remove excess water. I typically choose firm or extra firm and press for about 15 minutes.
Creamy Sauce - choose either coconut milk/cream or cashew cream
Tomatoes - I use 6in1 All Purpose Ground Tomatoes, a 12 oz tin. Swap 28 oz of crushed tomatoes in place of ground tomatoes.
Storage - Delicious leftover, the curry sauce stores well in the fridge for up to 4 days. Can also be frozen for a month. Store the rice separately from the sauce for the best results.