Cauliflower Curry

Quick curry with cauliflower & coconut

4 portions


250 g tofu

3 tbsp soy sauce

1 cauliflower

2 tbsp peanut oil

1 red onion

4 cloves of garlic (chopped)

2 tbsp freshly grated ginger

1 tbsp curry powder (masala)

2 tsp coriander powder

2 tsp cumin powder

2 tsp turmeric

1 pinch chili powder

2 star anise

salt and pepper

500 ml Alpro coconut cream

400 g chickpeas (canned, drained and rinsed)

1 bunch fresh coriander

naan bread (optional)


1. Marinate the tofu in soy sauce. Divide the cauliflower into medium sized florets. Put them in a large pot, covered with cold water, add some salt and bring to a boil. Cook the cauliflower until tender. Meanwhile, make the curry paste.
2. Heat the oil a over medium heat in a large pan. Add the chopped onion, garlic and ginger and cook for 5 minutes, stirring regularly. Add the powdered spices, star anise, salt and pepper and cook further for 3 minutes. Add some cooking liquid from the cauliflower, if the curry paste is too dry.
3. Deglaze with Alpro Coconut Cream. Stir well and then add the al dente cauliflower, chickpeas and tofu cubes. Let it simmer for 5 minutes.
4. Serve the curry with fresh coriander and naan bread.


Replace naan bread with e.g. rice if you want a gluten free variant

Replace naan bread with e.g. rice if you want a lactose free variant