Curried Cauliflower and Tempeh Bowl

Name: Curried Cauliflower and Tempeh Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 teaspoon olive oil; ½ medium red onion (thinly sliced); 2 cloves garlic (minced); 1 head cauliflower (cut into bite-sized pieces); 8 oz tempeh (cut into 1/4-inch cubes); ¼ cup raisins; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon curry powder; ½ teaspoon paprika; ¼ teaspoon cayenne; ½ Tablespoon sea salt; ¼ teaspoon freshly ground black pepper; 1 cup reduced sodium vegetable broth; 1 bay leaf; ¼ cup chopped fresh basil

By Brittany Mullins

Updated on Aug 27, 2021

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This easy one pot dish features tempeh and cauliflower with a fragrant spice blend of cumin, coriander, paprika and curry powder. You’ll love this vegetarian main.

For dinner tonight I made a cauliflower and tempeh dish with Indian spices. Besides making a mess when chopping the cauliflower, the recipe was super easy to put together and I loved the curry flavor. It definitely reminded me of my favorite Cracklin’ Cauliflower recipe — this one is just missing the peas!

A plate of curried cauliflower and tempeh.

I enjoyed this dish warm, but Isaac came home later, had it cold and said it was tasty that way as well. I’m already excited for leftovers tomorrow because curried dishes always taste better after having time for the flavors to meld together.

Curried Cauliflower and Tempeh Bowl

4 from 5 votes

This easy one pot dish features tempeh and cauliflower with a fragrant spice blend of cumin, coriander, paprika and curry powder. You'll love this vegetarian main.

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 teaspoon olive oil
½ medium red onion, thinly sliced
2 cloves garlic, minced
1 head cauliflower, cut into bite-sized pieces
8 oz tempeh, cut into 1/4-inch cubes
¼ cup raisins
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon curry powder
½ teaspoon paprika
¼ teaspoon cayenne
½ Tablespoon sea salt
¼ teaspoon freshly ground black pepper
1 cup reduced sodium vegetable broth
1 bay leaf
¼ cup chopped fresh basil

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tempeh, raisins, spices, salt, pepper, vegetable broth and bay leaf.
Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about fifteen minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
Remove from heat and remove bay leaf. Garish with fresh basil and serve with a whole grain like brown rice or quinoa.

Nutrition

Serving: 1/4 servings Calories: 185kcal Carbohydrates: 33g Protein: 16g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 3g Monounsaturated Fat: 2g Sodium: 972mg Potassium: 959mg Fiber: 8g Sugar: 10g