Vegan, Grain-Free Turmeric Curry Bowl Recipe

A vegan, paleo/grain-free version of a simple turmeric curry bowl that'll keep you warm and well through wintery months.



  • 1/2 - 1 head of napa cabbage (a lengthwise quarter), thinly sliced
  • sea salt
  • 1 tablespoon virgin coconut oil
  • 8 ounces tempeh
  • 1 small onion, thinly sliced
  • 1 1-inch piece ginger, peeled, grated
  • 1/2 serrano chile, thinly sliced (leave the seeds in if you like spice and remove them if you don’t)
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 5.5-ounce can unsweetened coconut milk
  • 4 cups raw, "riced" cauliflower (from about 1 large head)


  • Toss and massage cabbage with a couple pinches of salt.
  • Heat oil in a large saucepan. Add tempeh and crumble as it cooks. Add onion (and water if it needs it).
  • Add ginger, chile, garlic, and turmeric and cook until vegetables are softened.
  • Add coconut milk and ¼ cup water and simmer. Cook, stirring occasionally, until slightly thickened. Season with salt.
  • Serve over raw cauliflower rice with cabbage.
  • Optional serving add ons: lime wedges, coconut yogurt, toasted coconut flakes, and cilantro leaves.


recipe adapted from Bon Appetit's Simple Turmeric Curry