Cauliflower Curry w/ Soy Pieces

A curry a day, keeps the doctor at bay!

A curry a day, keeps the doctor at bay!

Curries will always have my heart. Mainly because you can use whatever there’s left in your fridge and the aromas are insanely addictive because of their fragrance. I just love it when a house smells like food. It’s inviting and the thought has always been comforting to me. I mean coming home to nice homecooked meal is something I wish everyone.

Try out this winner dinner and wow your family or friends!

Try out this winner dinner and wow your family or friends!

Now back to this Cauliflower Curry w/ Soy Pieces, because it’s a perfect meal when you don’t feel like eating meat or want to serve it. Yet, this curry doesn’t even make you miss any meats. The soy pieces have a good bite and so does the cauliflower. The sauce is rich and creamy and served over rice or with naan and you’re good to go! Try it out yourself, be creative and get inspired by using more soy in your meals ;-)

Note: The Spiced Chickpea teamed up with Valle del Sole for this sponsored article.

>>Want to serve a complete Indian feast? Then also try out my Red Lentil Dal, Indian Fried Rice and Sevai Kheer (dessert).

Cauliflower Curry w/ Soy Pieces

  • Prep: 10 min
  • Total: 30 min

  • Vegetables


NOTE: This recipe serves 4 persons. 

- 1 small cauliflower
- 75 gr soy pieces (I’ve used Valle del Sole soy pieces but if you can’t find these use regular soy pieces)
- 130 gr peas
- 1 white onion
- 2 cloves of garlic
- 3 tbsp curry powder (I’ve used Hindustani masala from Chan’s BV or Dada and you can find these in Asian stores and even at Albert Heijn)
- 35 gr tomato paste
- 250 ml coconut milk
- 250 ml vegetable stock
- 3 tbsp olive oil
- salt & pepper to taste

For garnish:
- fresh coriander/parsley
- Nigella seeds
- drizzle of coconut milk


  1. Soak the soy pieces according to the package instructions and make sure to squeeze out the excess water.

  2. Then cut the cauliflower into florets and set aside.

  3. Chop the onion and garlic. Put a deep pan on medium heat, add oil to the pan and fry the chopped onions and garlic. When the onions are translucent, add the curry powder and tomato. Mix well.

  4. After a few minutes, add the cauliflower florets and soy pieces. Make sure that these are well incorporated into the curry mixture.

  5. After a few minutes, add the vegetable stock and coconut milk. Then let curry simmer for 10 minutes (with the lid on the pan) over a low to medium heat.

  6. After 10 minutes, add the peas. Cook for another 5 minutes on a high heat so that the sauce can thicken. Season with salt and pepper.

  7. Garnish the curry with a splash of coconut milk, fresh coriander / parsley, nigella seeds and serve with Basmati rice or naan.

    - Add a red chili pepper for more spice.
    - Serve with a delicious chutney.
    - Vary with vegetables such as bell pepper, carrot or broccoli.
    - Go crazy and serve this delish curry over Spicy Oven Baked Potato Wedges or mashed potato!

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!