Curried Cauliflower with Tofu, Red Bell Pepper and Peas

This Curried Cauliflower with Tofu, Red Bell Pepper and Peas is a cozy, flavor-packed plant-based dinner made with tender broiled cauliflower, sweet red bell pepper, tofu and green peas simmered in a rich coconut tomato curry sauce. Serve this easy vegan cauliflower curry over rice, alongside gluten-free naan, or enjoy it all on its own for a satisfying weeknight meal.

I recently bought 2 large heads of cauliflower while I was developing the recipe for my Buffalo Cauliflower Dip. I had an extra head of cauliflower I needed to use up, and while I wouldn’t have minded making the dip again, I decided on a vegan cauliflower curry recipe because it was a quick and easy dinner recipe to make my family. I actually had no intention of sharing the recipe on the blog, but it turned out SO GOOD that it needed to be shared!

What makes this curry a little different is that the cauliflower and red bell pepper are broiled before being folded into the curry. Instead of simmering the vegetables in the sauce, broiling gives them lightly caramelized edges and helps them maintain their texture keeping the cauliflower from getting mushy.

The curry sauce itself is rich and creamy without being overly brothy. Coconut milk and tomato sauce are combined with red curry paste, curry powder, cumin, coriander and turmeric for a flavorful sauce that coats every piece of cauliflower and tofu.

Why You’ll Love This Vegan Cauliflower Curry

There’s so much to love about this simple plant-based dinner.

• Easy weeknight dinner. Simple ingredients and straightforward steps make this flavorful curry perfect for a quick & cozy weeknight meal.
• Packed with veggies. Cauliflower, red bell pepper, onion and green peas add plenty of color, texture and plant-based goodness.
• Plant-based protein. Extra-firm tofu makes this curry filling and satisfying while adding a boost of plant-based protein.
• Rich and flavorful. Coconut milk, tomato sauce, red curry paste and warm spices create a creamy, bold curry sauce.
• Perfectly roasted vegetables. Broiling the cauliflower and red bell pepper gives them lightly caramelized edges and keeps them from getting too soft in the curry.
• Easy to customize. Keep the curry thick and saucy as written, or add a little water or vegetable broth if you prefer a more brothy curry.
• Versatile for serving. Enjoy it over rice, scoop it up with gluten-free naan, or serve it as-is for a delicious veggie-packed meal.

Ingredients

Cauliflower. You’ll need one large head of cauliflower, or about 4 cups of cauliflower florets. You don’t want the florets too large but also not too small, so cut the head of cauliflower into medium-sized pieces.

Red bell pepper. Adds sweetness, color and a slightly smoky roasted flavor after broiling.

Yellow onion. Diced and sautéed until tender.

Garlic. Three fresh garlic cloves, minced and sautéed with the onion.

Extra-firm tofu. I used 16 ounces of pre-pressed extra-firm tofu. Using pre-pressed tofu saves time and helps the tofu hold its shape while cooking while also keeping the curry thick instead of runny.

Frozen peas. An easy way to add extra vegetables, a pop of color and a subtle sweetness to the curry.

Red curry paste. Provides concentrated chile flavor that forms the foundation of the curry sauce. Check the ingredients on your curry paste to make sure it fits your dietary needs. Also pay attention to the spice level. I prefer mild curry so I used this red curry paste.

Curry powder. Adds another layer of warm curry flavor. I like this one.

Ground cumin. Provides earthy warmth that complements the tomato and coconut milk.

Ground coriander. Adds to the curry flavor.

Ground turmeric. Gives the sauce additional flavor and color.

Coconut milk. One 14-ounce (13.66) can of coconut milk creates the creamy base of the sauce. I used full fat coconut milk to make the curry sauce extra thick and creamy, but you may use lite coconut milk if preferred.

Tomato sauce. One 15-ounce can of tomato sauce balances the richness of the coconut milk and creates a thick, flavorful sauce. You want to used canned tomato sauce, not the jarred sauce that you serve with pasta.

Olive oil. Used for cooking the vegetables and tofu.

Salt. Enhances all of the spices and vegetables. The salt is divided throughout the cooking process.

Pepper. Just a pinch for taste and to aid in turmeric absorption.

Fresh cilantro. A fresh, bright finishing touch for serving.

Products Used In This Recipe

How to Make This Curried Cauliflower

Step 1: Broil the Cauliflower and Bell Pepper

Preheat the oven broiler. Line a large baking sheet with foil. Add the cauliflower florets and chopped red bell pepper. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt. Toss to coat and spread into an even layer. Place the baking sheet under the broiler and broil in the oven until the cauliflower is tender and the vegetables develop lightly browned edges, tossing halfway through. Watch them carefully to prevent burning.

Step 2: Sauté the Onion, Garlic and Tofu

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook until softened. Add the minced garlic and sauté for about 30 seconds, until fragrant.

Break the tofu into the pan in medium-large pieces and add the remaining 1/2 teaspoon salt. Sauté for several minutes, gently stirring occasionally, until the tofu is warmed through and lightly golden in spots.

Step 3: Make the Curry Sauce

Add the red curry paste, curry powder, cumin, coriander and turmeric to the skillet. Stir everything together so the tofu and onions are coated in the spices.

Pour in the coconut milk and tomato sauce, stirring until everything is well combined. Bring the sauce to a gentle simmer and allow it to cook for several minutes so the flavors can come together.

Step 4: Add the Peas and Broiled Vegetables

Stir in the frozen peas and simmer until the peas are heated through and the sauce has thickened slightly. Fold the broiled cauliflower and red bell pepper into the curry, gently stirring until everything is coated in the sauce. If you prefer a thinner, more brothy curry, stir in 1/4 cup water or vegetable broth at a time until the sauce reaches your desired consistency. Add a pinch of pepper, simmer for another 2–3 minutes, then remove from heat.

Step 5: Serve

Spoon the curry into bowls and garnish with freshly chopped cilantro. Serve it over warm rice, alongside gluten-free naan, or simply enjoy it straight from the bowl.

Want a More Brothy Curry?

This recipe intentionally makes a thicker cauliflower curry rather than a very brothy or soupy curry. The coconut milk and tomato sauce creates a rich sauce that coats the tofu and vegetables.

If you prefer more sauce, simply stir in a little water or vegetable broth until the curry reaches your desired consistency. Start with about 1/4 cup, adding more as needed. Allow the curry to simmer for another minute or two after adding the water so the flavors remain well combined and aren’t watered down.

What to Serve with Cauliflower Tofu Curry

• Rice. Serve the curry over warm jasmine or basmati rice.
• Gluten-free naan. Perfect for scooping.
• Quinoa. Try serving it over fluffy quinoa for an extra boost of plant-based protein and fiber.
• Fresh lime. Add a squeeze of lime juice just before serving for a little brightness and acidity.
• As-is. This curry is hearty enough to enjoy straight from the bowl without any additional sides.

Tips for the Best Cauliflower Curry

• Make sure you spread the cauliflower and red bell pepper out on the baking sheet rather than overcrowding them. This gives the vegetables room to broil and brown rather than steam.
• Keep a close eye on the vegetables under the broiler. Broilers vary quite a bit, and cauliflower can go from beautifully browned to overly charred quickly.
• Using pre-pressed extra-firm tofu also makes this recipe particularly easy. If you’re using regular packaged tofu, press out as much excess moisture as possible before cooking it.
• Finally, give the spices a chance to cook briefly with the tofu and onions before adding the liquids. This helps bring out their flavors and makes the finished curry more aromatic.

Frequently Asked Questions

Do I have to broil the cauliflower?

Broiling is highly recommended because it gives the cauliflower a better texture and more flavor than simply simmering it in the sauce. It also prevents the cauliflower from becoming overly soft and mushy, but you may sautee it instead.

Can I use frozen cauliflower?

Fresh cauliflower will give you the best broiled texture. Frozen cauliflower contains significantly more moisture and may steam rather than develop the same browned edges.

Can I make the curry more saucy?

Absolutely. This recipe is intentionally on the thicker side. Stir in about 1/4 cup water or vegetable broth at a time until you reach your preferred consistency.

Can I make this curry more spicy?

The spice level of this curry is mild. The heat level will depend largely on the red curry paste you use, as different brands can vary significantly in heat. I used this red curry paste.

What can I use instead of tofu?

I personally love the texture of the tofu in this curry- it reminds me a lot of paneer! But if you don’t want to use tofu, chickpeas would be an easy plant-based substitute. Drain and rinse a can of chickpeas and add them to the curry in place of the tofu.

How to Store Leftover Cauliflower Curry

Allow leftover curry to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.

Reheat individual portions in the microwave or warm the curry gently in a saucepan on the stovetop. The sauce may thicken as it sits, so add a small splash of water while reheating if necessary.

Let me know how you like this easy weeknight Curried Cauliflower with Tofu, Red Bell Pepper & Peas! Leave a comment below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a delicious plant-based 30-minute meal! Tag me on Instagram, Facebook, or Pinterest!

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