This Bok Choy Cauliflower Curry Recipe is easy to make and packs lots of flavors and nutrients.
1 can unsweetened coconut milk (Goya is our favorite)
3 T. brown sugar
2 t. Madras curry powder
2 T. vegetable oil
2 t. Kosher salt
1 lime cut in quarters
2 bunches of baby bok choy ( 6 to 8 ), leaves cut vertically in half
1 medium cauliflower, cut into bite-size florets
14 oz. of firm tofu, cut into 1/2-inch cubes
1/4 c. vegetable oil
1 ts. salt
1 ts. pepper
1/4 cup roasted cashews or peanuts
1/4 cup unsweetened coconut flakes
2 cups cooked white
- Make the sauce: heat the oil in a small saucepan over low heat. Add the curry paste, coconut milk, brown sugar and salt. Whisk to combine and heat until slightly simmering. Add the lime. Heat for five more minutes over low heat. Taste and add more salt or sugar if you prefer it sweeter. Set aside.
- Bring a large pot of water to boil. Add the cauliflower florets and cook for two minutes. Remove immediately and drain in a colander.
- For the stir fry, heat the oil in a wok or large frying pan. Add the tofu; turn until golden brown on most sides (about five minutes). Remove the tofu to a plate. Immediately add the blanched cauliflower florets and the bok choy. Stir on over high heat for about 3-4 minutes until you get a slight char on the cauliflower. Turn heat to medium, add the tofu and gently stir to combine. Add half the curry sauce, stir gently and heat through for five minutes.
- If the mixture seems too dry, add another quarter cup of the remaining sauce or more if you wish. Keep the leftover sauce for up to one week in the refrigerator or freeze.
- Serve over rice, top with a sprinkle of cashews and coconut.
This recipe is inspired by “Myers + Chang At Home”.
Note: If bok choy is hard to find, you can use baby spinach or broccolini (or both!)
- Prep Time: 15 minutes
- Cook Time: 30
- Category: Dinner/lunch
- Method: Stir fry
- Cuisine: Asian
Keywords: cauliflower curry recipe, curry recipe vegan, curry recipe, curry recipe vegetarian, cauliflower stir fry