Vegan Lamb and Cauliflower Curry

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - Textured vegetable protein or TVP, chunks (about 1/2 inch square).
  • 1 tbsp - Canola or vegetable oil
  • 1 - Medium onion, thinly sliced
  • 1 inch piece - Ginger, grated
  • 5 cloves - Garlic, minced
  • 1 - Small cauliflower, separated into florets
  • 2 - Tomatoes, diced
  • 1 tbsp - Garam masala
  • 1 tbsp - Coriander seed powder
  • 1 tsp - Cumin powder
  • 1/2 tsp - Turmeric
  • 1 tsp - Red chilli powder
  • Juice of 1 lemon
  • About 1/2 cup - Coriander leaves, minced
  • Salt to taste

How to Make Vegan Lamb and Cauliflower Curry

  • Soak the TVP chunks in boiling hot water for about 1 hour.
  • Heat the oil, saute the onions until they start to brown.
  • Add ginger, garlic and stir for a minute.
  • Add the tomatoes, garam masala, cumin powder, coriander seed powder, cumin powder and turmeric.
  • Stir together to mix and allow the tomatoes to cook on medium heat until they start expressing the oil, for about 5 minutes.
  • Add the cauliflower and the TVP nuggets and mix together.
  • Add 1.5 cups of water, bring to a boil, then lower the heat, cover, and let the curry simmer for about 20-30 minutes.
  • Add the lemon juice, sprinkle with coriander leaves, and serve hot with some crusty bread or rice.
  • Recipe courtesy: Holy Cow Vegan.