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Red Curry Cauliflower
A Thai style vegetarian curry dish made with cauliflower, carrots, and a homemade red curry paste.
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servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- RED CURRY PASTE:
- 3 shallots, peeled and chopped
- 2 garlic cloves, peeled
- 1 lemongrass stalk, trimmed and chopped
- 1 TBSP soy sauce
- 1 TBSP freshly chopped ginger
- 1 TBSP tomato paste
- zest from 1 lime
- juice from 1 lime
- 1/2 tsp ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- THE DISH:
- 2 TBSP peanut oil
- 1 head cauliflower, cut into bite size florets
- 2 medium carrots, peeled and cut into 1/4-inch pieces
- salt & pepper
- 13-ounce can unsweetened coconut milk
- 1/4 cup freshly chopped cilantro leaves
- steamed jasmine rice for serving
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Directions
- Combine all the RED CURRY PASTE ingredients in a food processor and pulse until a paste is formed. Set aside.
- Heat the peanut oil in a dutch oven over medium heat. Add the cauliflower, carrots, and 1/2 tsp salt. Cook, stirring occasionally, about 5 minutes.
- Add the curry paste to the pot and stir to coat the vegetables. Pour in the coconut milk, increase heat to medium-high and bring to a boil.
- Reduce heat to medium-low and simmer until vegetables are tender and sauce thickens, 20 to 25 minutes.
- Stir in the fresh cilantro and season with salt & pepper to taste. Serve over steamed jasmine rice.
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