15% off your first order when you sign up to our newsletter!

15% off your first order when you sign up to our newsletter!

Sign Up


Search our shop

Cauliflower Vegan Curry with Roasted Cashews, Mango and Rice

Protein powder recipes don’t have to be all smoothies and bars, there are so many ways of using unflavoured protein powder in every day savoury recipes.

With #NationalCurryWeek fast approaching, we thought it only right to share this Cauliflower Vegan Curry recipe. Made with Pea Protein and a ton of vegetables, it’s a tasty and nutritious meal that suits a range of diets and lifestyles.

Curry has been a family favourite in Britain since the 17th century, with many different kinds and variations making their way onto our dinner tables, but the main criteria needed for a traditional curry is the spices.

Give it a go, you can always adapt the spice levels to suit your tastebuds!


1 scoop Unflavoured Pea Protein

1 1/2 tbsp Nutristrength coconut oil

2 tbsp yellow curry powder

1 onion, finely chopped

2 red pepper

1 can diced tomatoes

1 can coconut milk

2 cloves garlic

2 soft dates

Spices (1 tsp ginger, 1 tsp cinnamon, 1 tsp cumin, ½ tsp turmeric, ½ tsp cayenne pepper, 1 tsp salt)

1 large cauliflower, cut into florets

½ cup water

Serve with

Steamed rice, fresh mango, roasted cashews, coriander, spinach, avocado, coconut yoghurt

Protein Curry Method

  1. In a pan heat olive oil over medium heat. Add in onions and sauté until translucent.

  2. Add in the garlic and red pepper and continue sautéing for about five minutes until fragrant. Add in curry powder, spices and diced tomatoes and stir until combined with the onion mixture.

  3. Slowly stir in coconut milk, water and bring to a simmer. Allow to simmer for 5 minutes, stirring often.

  4. Then add the pea protein and dates and, using a hand blender, blend the base of the curry until smooth.

  5. Roast cauliflower in a separate pan until the florets are tender and begin to caramelize. Pour the curry sauce over the roasted cauliflower and stir until well combined.

  6. Bring the mixture back to a low simmer and cook for about 10 minutes.

  7. Serve topped with fresh coriander, spinach, roasted cashews, avocado, coconut yoghurt, fresh mango and side of steamed rice. Enjoy!

The mango really gives it great sticky, sweet taste, which pairs perfectly with the rest of the dish and the cashews give it a satisfying crunch.

This tasty curry recipe is a great option for Meatfree Mondays or for the vegetarians and vegans in your life. Try mixing it up with different vegetables and amounts of spices and enjoy exploring something new!