High Protein Curried Cauliflower
Discover the delightful world of plant-based comfort food with this High Protein Curried Cauliflower recipe. Packed with satisfying roasted cauliflower, protein-rich tofu and chickpeas, and a velvety coconut milk curry infused with the warmth of curry powder, cumin seeds, ginger, and turmeric, this dish is a flavor-packed nutritional powerhouse. Fresh spinach adds a pop of color and nutrients, while a squeeze of lime and a garnish of cilantro brighten every bite. Perfect for meal prep or a wholesome family dinner, this one-pot wonder is ready in just an hour. Serve it over rice or your favorite grain for a hearty, filling meal that's vegan, gluten-free, and irresistibly delicious. Whether you're craving something healthy or rich in bold flavors, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 400 grams extra firm tofu
- 400 grams chickpeas, cooked
- 400 ml coconut milk
- 1 large yellow onion
- 3 garlic cloves
- 1 tablespoon ginger, fresh
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 100 grams spinach, fresh
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, fresh
- 1 lime
Instructions
Preheat the oven to 200°C (400°F).
Break the cauliflower into bite-sized florets and rinse them under cold water.
Drain the tofu and press it to remove excess water. Cut into bite-sized cubes.
On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and black pepper. Roast for 20 minutes until they are golden brown.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add cumin seeds to the skillet and toast until they start to pop, then add chopped onion and sauté until translucent, about 5 minutes.
Grate or finely chop the ginger and garlic, and add them to the skillet, cooking for an additional minute until fragrant.
Stir in curry powder and turmeric, cooking for another 30 seconds to bloom the spices.
Pour in the coconut milk, then gently add tofu cubes and cooked chickpeas to the skillet. Stir to coat with the sauce.
Simmer the mixture for about 10 minutes, allowing flavors to meld.
Add the roasted cauliflower and fresh spinach, folding gently into the curry to combine. Cook until the spinach has wilted, about 3 minutes.
Adjust seasoning with more salt and pepper if necessary.
Squeeze the juice of one lime over the curry for a fresh burst of flavor.
Garnish with fresh cilantro before serving.
Serve hot over rice or your choice of grain for a complete meal.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7555 mg | 328% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 66.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3241 mg | 249% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 4872 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
