How can I ensure the cauliflower is tender in this curry?

To ensure tender cauliflower, simmer the florets with the chickpeas and peas, covered, for about 10 minutes, or until they reach your desired tenderness, stirring occasionally as per step 5.

Can I make this curry spicier?

While this recipe uses yellow curry powder, you can add a pinch of cayenne pepper or a chopped jalapeno with the onion and garlic in step 3 for an extra kick.

What's the best way to toast cashews for this recipe?

To toast cashews, you can dry-roast them in a pan over medium heat for a few minutes until fragrant and lightly golden, or bake them in the oven at 350 degreesF (175 degreesC) for 5-7 minutes until lightly browned.

Can I use a different type of rice or grain with this curry?

Absolutely! While brown rice is suggested, this curry would also be delicious served with white rice, quinoa, or even a side of warm naan bread for soaking up the sauce.

How should I store leftover Cauliflower Chickpea Cashew Curry?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

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Cauliflower Chickpea Cashew Curry
[Vegan]

KA By: Katrina Abram

Author Bio

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients. Katrina Abram is... Read More

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A vibrant bowl of Cauliflower Chickpea Cashew Curry, served over fluffy brown rice and garnished with fresh chopped cilantro.

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Cauliflower Chickpea Cashew Curry [Vegan]

4-6

Dairy Free

This curry is jam-packed with protein from tofu, peas, and cashews — and it's so easy to make!

Ingredients You Need for Cauliflower Chickpea Cashew Curry [Vegan]

One 13.5-ounce can of coconut milk
1 tablespoon yellow curry powder
1 teaspoon salt
1 tablespoon turbinado sugar
1/2 medium yellow onion, chopped
1 garlic clove, minced
1/3 cup water
1/2 cup extra-firm tofu, cut into small pieces
1 (small) head cauliflower, chopped into bite-sized florets
One 13.4-oz can chickpeas, drained and rinsed
1/2 cup cashews, toasted
1 cup frozen peas, thawed
Cilantro, chopped
Brown rice, cooked

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How to Prepare Cauliflower Chickpea Cashew Curry [Vegan]

Prepare your brown rice.
While the rice is cooking, bring 1/2 cup of the coconut milk to a gentle simmer over medium heat in a large pot.
Whisk in the curry powder and salt until combined.
Add the onion and garlic, stirring to combine and let cook, stirring occasionally, for about 1-2 minutes.
Stir in the remaining coconut milk, water, and the tofu. Let simmer for about 10 minutes.
Add the peas, cauliflower florets, and the chickpeas. Cover the pot and let simmer for about 10 minutes, or until the cauliflower is cooked through, stirring occasionally.
Remove the curry from the heat and add the cashews.
Top the rice with your desired amount of curry and garnish with cilantro.