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