Recipe – Cauliflower and Coconut Red Curry

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BEHOLD THE CURRY

This is probably one of my favourite go to recipes when I’m not sure what to cook. It’s simple and takes me 20-25 minutes to make. It is perfect for left overs and freezes well. I love a good curry and this one is reliable at giving me a fix when I crave it. My sister loves it (she’s super fussy – not really) and hopefully you will too!

This recipe is said to serve 4 but DEFINITELY is not a generous serving size. I will usually make this just for myself and be able to get 2 meals for left overs out of it, maybe three if I’m lucky. 

I actually have adapted this recipe from Turnip in the Oven’s blog which I found on Yummly so feel free to check that out here. There is also way better photos… my iPhone is really letting me down but I’ll be using a better camera soon!

Cauliflower and Coconut Red Curry w Rice

Ingredients

  • Dash of Vegetable Oil*
  • onion (small, diced)
  • 1 – 2 chilli finely sliced (to your taste)
  • tablespoon fresh ginger (grated)
  • 3 Cloves of garlic (crushed)
  • Heaped tbsp red curry paste*
  • 400 grams of coconut milk
  • 400 grams of canned diced tomatoes*
  • head cauliflower (cut into medium florets)
  • 1 red capsicum (cut into strips)
  • Handful of Thai basil*
 
* Olive oil can be used instead or even water if you are cutting out oil
*I use AYAM Red Curry Paste, it is gluten-free and vegan and can be found at any supermarket. 
* Can sub with 400 grams of fresh tomato
* Regular basil can also be used
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Look at me pretending I know what I’m doing…
Now, to the fun part, cooking it!

Method

  1. Gather and prepare all ingredients
  2. On a hot pan, drizzle olive oil, adding the diced onions, garlic and ginger.
  3. Saute the onions, garlic and ginger until the onion becomes clear and it becomes fragrant.
  4. Add the chilli and continue to stir for 2 minutes ensuring the onion doesn’t burn…
  5. Mix in the red curry paste, coating the onions and continue to stir for about a minute.
  6. Add the can of tomatoes and mix it in. Leave it to sit for 3 minutes or so.
  7. Add in the cauliflower, ensuring they are completely coated and mostly immersed. Cook for 5 minutes
  8. Add in the capsicum, basil and coconut cream. After stirring, let the curry cook for another 8 minutes or until the cauliflower is tender. 
  9. Once tender, the curry is ready to be served.

It is best served with rice.

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Tastes even better than it looks, I promise
Enjoy! Hopefully you like it as much as I do! Let me know what you think!
Be yourself and eat all the plants,
Steph xx

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