Vegan Main Dishes/ Vegan Recipes

Tempeh, Cauliflower, and Cashew Curry

Cauliflower Tempeh Curry

Even those who aren’t quite sold on tempeh will be enticed by this delectable, veggie-filled curry. Cauliflower, potatoes, plenty of spices, and tasty cashews add up to a colorful and warming stew. Photos by Evan Atlas.

Serves: 6 or more

  • 2 tablespoons safflower or olive oil
  • 8-ounce package tempeh, thinly sliced, then diced
  • 1 medium onion, finely chopped
  • 3 to 4 cloves garlic, minced
  • 2 medium-large potatoes, peeled and diced
  • 3 heaping cups small cauliflower florets
  • 14- to 15-ounce can diced tomatoes (try fire-roasted)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 to 2 small fresh hot green chiles, seeded and minced,
    or one 4-ounce can chopped mild chilies, optional
  • 1 cup frozen green peas, thawed
  • Minced fresh cilantro to taste
  • Salt and freshly ground pepper to taste
  • 1/2 cup chopped toasted cashews

Heat half of the oil in a large skillet. Add the tempeh and sauté over medium-high heat until the nicely browned on most sides, stirring frequently. Transfer the tempeh to a plate and set aside.

Heat the remaining oil in the same skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is just starting to brown lightly.

Add the potatoes to the skillet along with 1/2 cup water. Bring to a simmer and cook gently until the potatoes are about half done, about 8 minutes.

Curried Cauliflower and  Tempeh

Add the cauliflower, tomatoes, spices, and optional chiles. Return to a simmer, then cover and cook over low heat for 15 minutes, or until the potatoes and cauliflower are tender.

Stir in the tempeh, peas, and cilantro. Season with salt and pepper and cook for 2 to 3 minutes longer.

Serve at once. Pass around cashews and cilantro for topping individual servings.

Cauliflower Tempeh Curry recipe

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  • Reply
    February 15, 2015 at 9:11 pm

    Trying this tomorrow! Thanks for all the wonderful recipe ideas and photos. Even after 30+ years as Veg/Vegan, sometimes the meal plan goes stale. I come here often to spice it up!

    • Reply
      February 15, 2015 at 9:37 pm

      Thanks, Allison — hope you enjoy this!

  • Reply
    October 3, 2015 at 8:32 pm

    Cooking it tonight. I used tofu instead. It seemed it needed more liquid. I am a meat and potato guy, but I grew calliflower and wanted to try something different.

  • Reply
    September 5, 2019 at 9:37 am

    I made this a couple of days ago and it’s very good. The leftovers are delicious, too!

    I did make a couple of small changes. I used baby red potatoes since I already had some on hand. I left the peels on and diced them. They worked out great! I also left out the cilantro, added a tiny bit of coriander, and added a half cup of water before simmering for 15 minutes because there was barely any liquid left at that point.

    Thanks for the great recipe!

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