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curried tempeh and cauliflower
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4.34 from 3 votes

Curried Cauliflower and Tempeh Bowl

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch/Dinner
Cuisine: Indian
Keyword: cauliflower and tempeh
Calories: 185kcal


  • 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


  • 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.


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