Cauliflower & Tempeh Curry with rice is a quick and easy dish to prepare for dinner when you’re in the middle of a busy week. For a non-plant-based version, you can substitute the tempeh for chicken or try substituting the tempeh for chickpeas if you’re on a non-soy diet.

Ingredients

Serves: 3-4 Time: 35 minutes

Cauliflower & Tempeh Curry

• 1/2 package tempeh, cubed
• 1 1/2 cups cauliflower florets, chopped
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 cup lite coconut milk*
• 2 tsp garam masala
• 1 tsp ground ginger
• 1/4 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1 Tbs olive oil (or ghee)
• Rice for serving (1 cup uncooked rice + 2 cups water)
• Optional garnish: chopped cilantro

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables and cooking your rice.
2. In a large skillet, set heat to high and add the oil.
3. Begin cooking the onion and garlic, stirring together for 3-4 minutes.
4. Next, add the tempeh and cauliflower and stir for 5-7 minutes.
5. Add in the spices and cook for 2 minutes before adding the tomatoes and coconut milk.
6. Bring the skillet to a low boil and then cover it with a lid and reduce heat to low.
7. Allow the curry to simmer for 15-20 minutes or until the vegetables are softened.
8. Taste and adjust seasoning as desired.
9. Serve over rice and enjoy!

Nutrition Information

Nutrition Disclaimer

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