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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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Red Curry Cauliflower
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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


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
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


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.

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