Cauliflower And Tofu Curry

Prep time: 15 mins | Cook time:  1hr 30 mins | Total time: 1hr 45 mins 

serves 4 slices


  • 1 medium sized cauliflower

  • 200g Deep Fried Tofu

  • 2 cm piece of ginger

  • 1 clove garlic

  • 1 teaspoon black mustard seeds

  • 2 fresh bay leaves

  • 1 tsp whole pink peppers

  • 1 tbsp tomato purée

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 200 g coconut milk

  • coconut oil

  • sea salt

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  1. Cut up the cauliflower into small bite size chunks.
  2. Heat some coconut oil in a pan and fry the cauliflower until browned and tender. Add the tofu and fry for a few more minutes. Set aside.
  3. Finely grate the ginger and garlic.
  4. Heat up 1 tablespoon of coconut oil in the pan and tip in the mustard seeds and fry until they pop. Lower the heat and add the bay leaves, ginger, garam masala, turmeric, and garlic and fry for a few minutes.
  5. Add the coconut milk, tomato purée. Simmer for 5-10 until some of the milk evaporates. Carefully season with sea salt.

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