Nolte Blog Recipe Soya, cauliflower and millet curry

Soya, cauliflower and millet curry

Cauliflower and curry are super popular in India and that's where this recipe comes from. And did you know that India is one of the largest cauliflower producers in the world?

For the recipe you need:

  • 100g soya strips
  • 350g sweet potatoes
  • 400g cauliflower
  • 150g soya yoghurt
  • 2 tsp yellow curry paste
  • salt
  • 200g millet
  • 2 tbsp olive oil
  • 2 tsp ground turmeric
  • 2 tsp sweet paprika
  • 3 tbsp tomato purée
  • 1 tin coconut milk (400ml)
  • 2 spring onions
  • 1 bunch fresh coriander
Nolte Blog Recipe Soya, cauliflower and millet curry


  1. Put the soya strips into a bowl, pour over boiling water and leave to soak for about 10 minutes. Peel the sweet potatoes and cut the flesh into 1cm cubes. Trim and wash the cauliflower, cut into 2cm florets. In a large bowl, combine the soya yoghurt with the curry paste and 1 tsp salt. Drain the soya strips in a sieve; stir them into the yoghurt. Rinse the millet in a sieve and cook in a little water until done.
  2. In a saucepan, heat the oil over medium heat and fry the soya strips for about 5 minutes, stirring occasionally. Add the sweet potato and the cauliflower, season with tumeric and paprika and stir in the tomato purée. Fry for another 3 minutes, then pour in the coconut milk and 200ml water and bring to the boil. 
  3. Reduce the heat, cover and simmer the curry over low heat for about 12 minutes, until the vegetables are cooked. Season with 1 tsp salt. Trim and wash the spring onions and cut them into thin rings. Wash and shake dry, then finely chop the coriander. Sprinkle the curry and the millet with spring onions and coriander.

We wish you a lot of fun making it!