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

Cauliflower Chickpea Cashew Curry [Vegan]

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  • 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


  1. Prepare your brown rice.
  2. While the rice is cooking, bring 1/2 cup of the coconut milk to a gentle simmer over medium heat in a large pot.
  3. Whisk in the curry powder and salt until combined.
  4. Add the onion and garlic, stirring to combine and let cook, stirring occasionally, for about 1-2 minutes.
  5. Stir in the remaining coconut milk, water, and the tofu. Let simmer for about 10 minutes.
  6. 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.
  7. Remove the curry from the heat and add the cashews.
  8. Top the rice with your desired amount of curry and garnish with cilantro.


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