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Red Curry Cauliflower







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Red Curry Cauliflower

A Thai style vegetarian curry dish made with cauliflower, carrots, and a homemade red curry paste.

Red Curry Cauliflower recipe



servings: 4

total time: 45 minutes

recipe by: 

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




Directions

  1. Combine all the RED CURRY PASTE ingredients in a food processor and pulse until a paste is formed. Set aside.

  2. 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.

  3. 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.

  4. Reduce heat to medium-low and simmer until vegetables are tender and sauce thickens, 20 to 25 minutes.

  5. Stir in the fresh cilantro and season with salt & pepper to taste. Serve over steamed jasmine rice.

RECIPE FEEDBACK

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