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Cauliflower Curry with TVP

Cauliflower Curry with TVP

Traditional Indian Cauliflower Curry (Aloo Gobi) is extra nutritious and satisfying with the addition of textured vegetable protein.

Serves 4-5.


  • 1/2 c textured vegetable protein chunks (TVP)
  • 1/2 c boiling water
  • 2 tsp vegetarian broth mix
  • 1 medium head cauliflower, cut into 1-inch florets
  • 2-3 medium red potatoes, cut into 1-inch chunks
  • 2 c frozen peas and pearl onions (or just frozen peas)
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 tsp cumin seeds
  • 1 green chili pepper, seeded, minced
  • 1 1/2 c chopped tomatoes with their juice
  • 1/2 c coconut milk
  • 2 tsp curry powder
  • 1/2 tsp salt


  1. Soak the TVP in the boiling water and vegetarian broth mix for 15 minutes.
  2. Boil a large pot of salted water.
  3. Place the cauliflower, potatoes, and frozen peas/pearl onions in the boiling water for 4 minutes or until barely tender. Drain fully.
  4. Heat the oil in a large, heavy pot over medium-high heat; add onions, cumin seeds and green chili pepper; sauté 4 minutes. Add the tomatoes with their juice; sauté another 3 minutes.
  5. Fold in the TVP with soaking liquid, cauliflower, potatoes and peas. Add coconut milk, curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes.
  6. Garnish with cilantro and serve with steamed rice.

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