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Curry Bowl

Prep Time:

5-10 mins

Cook Time:

20 mins





About the Recipe


Head of Cauliflower 

Sweet Onion

Minced Garlic

1 can chopped tomatoes

1 can unsweetened coconut milk 

1 can of chickpeas

Organic Sprouted Tofu (optional)

Coconut Oil

Curry Powder

Salt + Pepper

Brown Rice(cooked)


If you’re using tofu, make sure you press all of the water out for 20 mins before cooking.

You do this by removing from packaging, wrap in some paper towels, and place a plate or something on top to gently squeeze. (I have a tofu press, they are cheap on amazon and worth every penny).

Once pressed, cut up tofu in cubes and pan fry in some coconut oil til light brownish, add a tsp of minced garlic, cook for a min or 2, add chopped onion, cook for 5 mins mixing it all together.

Add the chopped cauliflower + stir, pour a little veggie broth in there to create steam and place a lid on for 5 mins.

Next add the can of tomatoes, canned coconut milk, + drained chickpeas to the mix…stir together, add salt + pepper, stir, add a layer of curry powder, stir, another layer of curry powder stir and let simmer on low for 10-15mins stirring occasionally.

Pour this mixture on top of cooked rice…ENJOY!

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